Pop Up Holiday Shop- at a Local Brewery!!
I will be one of the vendors at this Pop Up Holiday Shop. The event is Saturday December 17th, from 2-5. It is at the Euclid Brewing Company at 21950 Lakeshore Blvd. in Euclid. Hope to see you there. I will have my books and seasoning mixes, along with wine jelly, beer bread mixes, baked goods, cranberry apple preserves and much more.
Details follow below.
Kim Fry, of the Euclid Brewing Company, wrote: this:
A number of local artisans will be selling stocking stuffers and other small gifts at a Pop Up Holiday Shop hosted by Euclid Brewing Company on Saturday, December 17, from 2 to 5 p.m.
“Our customers often tell us they wish we had more local businesses in the available storefronts in downtown Euclid,” said EBC owner Doug Fry. “By hosting the pop up shop, we hope to help our community imagine a robust shopping district on the Moss Point block.”
A pop up shop is a short-term retail event that is often held in an empty storefront and features the products and merchandise of local artists and makers.
The Pop Up Holiday Shop will be held in the brewery’s tap room located at 21950 Lakeshore Blvd. between the Lakeshore Coffeehouse and Back Alley Antiques.
“So, on that Saturday, we’ll have a trio of shops to visit for last-minute gifts,” Fry said. “Come have lunch at one of three restaurants on the block – Paragon, Beach Club Bistro or Great Scott Tavern – then stroll down the sidewalk and shop!”
Find some treasures at the antique store, stock up on holiday coffee beans available at the coffeehouse and shop for notecards, jewelry, baked goods, seasonings and more in the tap room. Complimentary snacks and cider will be served.
Fry thinks this will be Euclid’s first-ever pop up shop; events like these have been happening all over Cleveland for years. Follow Euclid Brewing Company on Facebook to learn about the Pop Up Shop vendors, which were still being finalized at press time.
After the shopping is done, the tap room will remain open for its regular hours until 8 p.m. Six beers are always on tap. This month, Cherry Christmas Ale is featured.
Euclid Brewing Company’s tap room is open Thursday, Friday and Saturday from 4 to 8 p.m. Pints, growlers, and tasting flights can all be purchased. The tap room doesn’t have a kitchen, but patrons may bring in food from nearby restaurants, or from home. Watch EBC’s Facebook page to learn about special hours, events and what’s on tap.
Polish Butter Cookies
Polish Butter Cookies
Don’t let their simple appearance fool you. The flavor and texture of these cookies is really special. They have a secret ingredient that you probably haven’t used in cookies before. The ingredient is eggs.
I know, you use eggs in cookies all the time. But you probably haven’t used COOKED eggs in cookies. More specifically, hard cooked egg yolks. Cooked yolks are pressed through a fine sieve and added to the dough. The end result is a cookie with an amazing delicate texture and rich flavor. If you don’t want to have a bunch of cooked egg whites to use up, you can do what I do. I separate the whites and yolks of raw eggs. I always have recipes that call for egg whites, so they don’t go to waste. Then I simmer water in a small saucepan. I gently add the egg yolks, and poach them until they are cooked through. Drain well, pat dry and cool before using them in the cookie dough.
Polish Butter Cookies
Dough:
1 c. butter
3/4 c. sugar
5 hard-cooked egg yolks, pressed through a fine sieve
1 t. vanilla
2 1/4 c. flour
1 t. salt
Glaze:
1 egg white
1 t. water
1/3 c. sugar
1/2-1 t. cinnamon
Beat together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. Wrap dough and chill for at least an hour. Roll out 1/4 of the dough at a time into scant 1/4 -inch thickness. Use extra flour sparingly and use a marble rolling pin or one with a cloth sleeve. I also keep extra dough chilled until ready to roll. Cut out with cookie cutters and place on greased baking sheet. Mix egg white with water and brush on cookies. Combine sugar and cinnamon and sprinkle on cookies. Bake in a preheated 350-degree oven for about 10-12 minutes. Cookies will be golden. Makes around 5 dozen, depending on the size of the cutters.
Vanilla Shortbread Cookies with Coffee-Cinnamon Filling
Vanilla Shortbread Cookies with Coffee/Cinnamon Filling
Certain cookies bring back special memories for me. More so around the holidays. Most memories are of making cookies with my mom. This cookie though, is one I used to make with my friend, Kim. She really loved coffee and the coffee-cinnamon filling made these one of her favorites. The cookies are tender, and not too sweet. The filling, which sandwiches them together, is what makes them special. It is a buttery mix of cinnamon and coffee flavors. They pair so well together.
Use a cookie press to make any shape you like for these cookies. Once baked, two halves are put together in little sandwich cookies. These are a big hit, whenever I make them.
Vanilla Shortbread with Coffee/Cinnamon Filling
1 c. butter
½ c. powdered sugar
½ t. vanilla
2 c. flour
¼ t. baking powder
Heat oven to 375-degrees. Cream together butter, sugar and vanilla. Blend in flour and baking powder. Using flower design of cookie press to make 1- inch cookies on ungreased baking sheet. Bake about 7 minutes, or until very lightly browned. Cool and then put two cookies together with coffee filling.
Note: You can make these cookies in almost any cookie press design that is symmetrical. I have made strips, trees and stars among others. Makes about 2 dozen double cookies.
Coffee/Cinnamon Filling
2/3 c. powdered sugar
2 T. butter, softened
1 t. instant coffee dissolved in 1 t. boiling water
1 t. cinnamon
Beat all ingredients together until smooth. Add a few drops of water if too dry.
Chocolate Fan Cookies
Chocolate Fan Cookies
If you want a cookie that is really going to impress you might want to make these Chocolate Fans. They are crisp, not too sweet and tipped with chocolate and fine chopped nuts. While they look difficult to make, they are actually quite easy. For starters you don’t have to make dough. These are made with phyllo dough. Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich chocolate flavor. They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate. Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. Makes 2-3 dozen, depending on the size.
Chocolate Truffles
Chocolate Truffles
These decadent little bites of chocolate are always a nice gift for the holidays. I like to take a box to parties as a thank-you to the host or hostess. They just melt in your mouth. Truffles are simple to make, too. Only 4 ingredients, and you can make a batch in no time.
You’ll need 12 ounces of bittersweet chocolate. You can use 2 cups of chocolate chips or splurge and get a really nice high end chocolate. Just up to your own taste and budget. I prefer a really dark chocolate for these, but use what you like.
You can also add different flavor extracts, if you like. Orange or vanilla work well. You might want to add nut extracts, too, for a different flavor. Instead of rolling in cocoa powder, you can also roll the truffles in finely grated nuts for a different spin.
Another thing to remember- one of the rules when working with chocolate- always wear brown.
So here is the recipe for a classic, simple treat.
Chocolate Truffles
1/3 c. Whipping cream
6 T. butter, cut into small pieces
12 oz. bittersweet chocolate, grated or chopped coarsely, or you can use chocolate chips
Unsweetened cocoa
Heat cream to boiling in small saucepan. Stir in butter and cook until melted. Remove from heat and stir in chocolate until melted. Place in shallow bowl and chill until firm, at least a couple of hours. Roll mixture into 1-inch balls and roll in cocoa. Sometimes the mixture is quite firm and hard to roll into perfectly smooth balls. You can roll them out as smooth as you can, roll in cocoa and then roll again to smooth out. You might want to give them another roll in the cocoa after that. Makes about 30.
Chocolate Butter Cookie
Chocolate Butter Cookies
These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus, they are also easy to make. This recipe was an experiment. I was so happy with how the cookies turned out, I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You can roll the dough in granulated sugar, if you like. You could also bake them plain and decorate with a drizzle of chocolate when cooled.
Chocolate Butter Cookies
1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa
Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.
Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.
Alfajores Cookies
Alfajores Cookies
It is the time of year when many of us are baking cookies. I have certain cookies I make every year, but I always look for new recipes, too. If you are looking for a new cookie recipe, you might want to try these. Made with cornstarch as a primary ingredient, they are very crispy and light. Sandwiched together with dulce de leche they make a wonderful dessert. These cookies are popular in a number of South American countries and in Spain although the origin is probably from the Middle East.
Alfajores Cookies
1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 tsp. vanilla
2 tsp. lemon rind, grated
1 1/2 cup cornstarch
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well-buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.
Dulce de Leche (Milk Jam)
This is the easiest way to make Dulce de Leche…the taste is pretty authentic and the work is almost completely eliminated!
1 can sweetened condensed milk
Place the can inside the pot on top of a wire rack. I use a round rack used for cooling cakes. If you don’t have a rack place a towel on the bottom of the pot. Add water to completely cover can, plus 1-2 more inches. Simmer for 4 hours, making sure the can is always completely covered with water…if not…there is an explosion!! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast.
Sugared Nuts
Sugared Nuts
Many years ago, my sister Cindy gave me the recipe for making these nuts. I make at least a few batches every year, and they are always a big hit. I will admit to tweaking the recipe a little over time, but the basics are still the same. Nuts are placed in a heavy skillet with sugar, water and seasonings. The mixture is then brought to a boil and cooked until most of the liquid cooks off. This takes about 10 minutes, give or take. You dump the nuts onto a cookie sheet, and start stirring immediately. If you don’t stir them, they will stick together. This is where the magic happens. The nuts look wet when you pour them out and start stirring, but in a few minutes, they cool and dry, and the sugar crystallizes on the nuts. Once cooled, the nuts are crunchy and sweet and very tasty. You can use them as a snack, or in all sorts of recipes. This is a really fast confection to make, and is a nice gift, too.
Sugared Nuts
4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.
Lemons in the Snow
Lemons in the Snow Cookies
The funny name for these cookies is really easy to explain. The cookies are flavored with both lemon juice and lemon zest in the dough. When nearly cooled, they are rolled in powdered sugar. They end up looking like little snowballs. Yummy, lemon flavored snowballs. The dough also contains finely ground almonds, for extra texture. They are a delicate, cake like cookie, with a slightly crisp outside. You could also add a little grated lemon peel to the powdered sugar, before rolling the cookies in it, for a more intense lemon flavor.
Lemons in the Snow Cookies
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel -or more if you like
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
confectioners’ sugar
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners’ sugar. Makes 36.
