Monthly Archives: November 2011

Meyer Lemon Pizzelle

I’ve posted about these cookies before. A long time ago, on my old blog. But this old recipe was chosen as a community pick this week by the editors of Food52! I haven’t had a lot of time for recipe writing lately, and I was really surprised when they chose this recipe as a pick for Best Holiday Confection. The winner, by the way, was Pine Nut Brittle. It looks seriously amazing. If I weren’t allergic to pine nuts, I’d be all over it.

Meyer Lemon Pizzelle, Lovingly photographed by Thistle's favorite photographer Nicole Hodac.

Over on food52, my recipe was photographed by another photog, Nicole Franzen. The editors made the cookies a bit different than mine- thicker, more golden. Extremely beautiful and I’m going to give that method a try. My Aunt Ginny, who I know reads the blog, was my inspiration for this recipe. I had tried a lot of different tactics to get the Meyer Lemon flavor into the batter. I tried Meyer Lemon extract at first, but it curdled the batter and had a strong taste too reminiscent of Pine Sol. Meyer Lemon zest didn’t provide enough flavor. I was frustrated and wanted to give up. I enumerated my pizzelle trials during our regular telephone conversations. Off the cuff, Aunt Ginny suggested adding the  melted butter very slowly. I always poured it all in a single go. It was a simple solution and it worked.  The butter was better incorporated into the batter, so when the extracts were added, nothing curdled! She was more skeptical about the Meyer Lemon. I believe her exact words were “Eh, if you think it will work, Hilary.” It did work, eventually.

Meyer Lemon Pizzelle

Makes 40-50 depending on iron size

1 3/4 cup Granulated Sugar

6 Large Eggs, room temp

2 Sticks of Butter, melted and cooled

3 teaspoons Vanilla Extract

1 teaspoon Pure Orange Extract

Zest of 3 Meyer Lemons

4 teaspoons Baking Powder

4 cupsAll-Purpose Flour, spooned into measuring cup

(1) Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.

(2) Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.

(3) On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.

(4) Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups

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Thistle Now At Ghoslight Coffee!

A little note for the Daytonians out there (or those passing through!), Ghostlight Coffee is now open and Thistle Confections will be there! We have been working with Shane since the beginning to bring you the full line of Thistle shortbread, biscotti and granola. Ghostlight is located in Historic South Park, on Wayne at Clover Street.

We’ll have some new products, in seasonal flavors, like these luscious whoopie pies:

Jammy Scones, with house made seasonal jam and whole grains!

And a few favorites, like our popular Black and White Cookies!

I’m so thrilled to be at Ghostlight and I continue to work toward expanding Thistle and bringing my products to new venues and markets.

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Kale Chips inspired by the Jade

Salisbury, England is an unlikely place to have the best meal of one’s life. Most associate Salisbury with its gorgeous Cathedral and stunning country landscape.

But in Salisbury, at the Jade restaurant, it happened. I had the best meal of my entire life.  (Pictures were not allowed, so my description will have to suffice). It was a seven course Cantonese feast, with excellent jasmine tea. Our first course was Satay chicken, mini egg rolls, and fried sea weed. Then the third course: crispy fried duck with pancake and plum sauce.  Then came the chili spiced prawns, chicken in vinegar sauce, thinly sliced beef, lobster and more. And it just went on and on. Mr. Radar and I, stuffed to the gills, attempted to decline dessert. The restaurant staff chuckled, and Joe, the owner proclaimed that we were the only Americans he ever met with “small stomachs.”  Joe animatedly chatted with me about how he sourced his seafood and how the kitchen staff butchers its own meat and seafood.  I was delighted to meet Joe, someone who is clearly passionate about local food and cares deeply about the product and service. Joe and his restaurant delivered.

I am determined to make crispy Peking duck with homemade pancakes for Christmas dinner. But it is the fried seaweed that haunts Mr. Radar’s memories. When we got home, I suggested that I make baked Kale chips, which I think have that sea weed crispness and taste. Mr. Radar argued with me, logically pointing out that Kale was not seaweed. Kale is not seaweed, but with a pinch of sesame seeds, a touch of spice and sea salt, these are a delicious alternative to the Jade’s offering.

Baked Kale Chips with Chili & Sesame

Inspired by SmittenKitchen

1 Bunch Kale (I like Dinosaur or Russian for this the best)

Scant tbspn Olive Oil

1/2 tsp Sesame Oil

1 tsp Sesame Seeds

1/4 tsp Sea Salt (to taste, I like a bit more but feel free to use just a pinch)

1/2 tsp Chili Powder

Preheat oven to 300. Line two large baking sheets with parchment paper. Wash the Kale thoroughly, and remove the bottom portion of the stalks. Dry very well. I like to use a salad spinner and then paper towels. Cut or tear the kale into 2 inch pieces. Combine the two oils in a gallon size ziploc bag. Add the kale and shake vigorously. Sprinkle in half of the spices and shake some more. Add the rest and shake some more.

Spread the kale in a single layer on the parchment. Try not to overlap, or the kale on the bottom will not cook. Cook for 30 minutes. Check for donenesss after twenty minutes, and remove any chips that are already crispy. Continue to cook for another ten minutes. Pull the chips out of the oven and make sure all chips are crispy. Any pieces that are tender or under done, put back in the oven and back for another 3-5 minutes.

Store in an airtight container for several days. But they won’t last that long.

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