Recipes

RECIPES

Czech Gingerbread (Perníčky)

The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight container at room temperature.

Sift the following ingredients together and set aside:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 

In a large bowl, using a hand-held electric mixer at high speed, beat together:

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup vegetable shortening, at room temperature

Then add:

• 1/2 cup packed light brown sugar

Beat for two minutes, then add:

• 2/3 cup unsulfured molasses
• 1 large egg

Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled - at least 3 hours.

To roll out & bake:
Preheat oven to 350 degrees.

Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes.

Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 to 1/4 inch thick. (Thicker dough will give you softer cookies)

Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. 

Bake, switching the positions of the cookie sheets in the oven from top to bottom racks halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire racks until completely cool.

Decorate as desired with your favorite icing!

Indonesian Fruit Shake (Buah Es):

• 1/2 cup strawberries, cleaned and sliced
• 1/2 cup pineapple, fresh or canned
• 1/2 cup mango, fresh or frozen
• 1/4 cup coconut milk (or more to taste)
• 1/4 cup pineapple juice
• 1/2 cup ice

In a blender, combine the fruit, coconut milk and juice. (Add more milk or juice for thinner consistency). Add ice and pulse to crush. Pour and enjoy! Makes about four 8-oz servings.

Turkish Red Pepper Hummus:

• 1 garlic clove
• 1 15-oz can of chickpeas/garbanzo beans (drained)
• 1/3 cup tahini (sesame paste)
• 1/2 cup jarred roasted red peppers (drained)
• 1/4 cup olive oil
• salt to taste

In a food processor, mince garlic. Then add beans, tahini and red peppers. Process until smooth, slowly adding olive oil until desired consistency. Season with salt to taste. Serve with pita bread.