Monthly Archives: August 2014

The Butterhorn Connoisseurs Butterhorn

Many years ago I worked for Starbucks. Back when they had butterhorn cookies. The thing about their butterhorns is, they came in two different qualities, often arriving in the same box. five or six of them would be smooth and shiny, and the rest of them would be this crackled, dull looking cookie. They tasted that way too. You could always tell the customers who knew what they were looking for by the sometimes VERY specific choice as to which butterhorn they wanted. 

What you put in the inside filling is really your business, I prefer simplicity. Brown sugar and cinnamon. Some people prefer finely chopped pecans or walnuts, others put raisins in it (sacrilege).

3/4 cup sugar

3/4 cup sour cream 

1 egg

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cardamon

2 cups flour

Filling

1/2 cup brown sugar

1 tbs cinnamon

Glaze

1/2 cup powdered sugar

2 tablespoons milk (A splash, I’m guessing… never actually meassured)

Combine your wet ingredients until well mixed, and then add in the spices and flour. This is a relatively moist dough. You will need to chill it until its workable, possibly over night. Once your dough has chilled, split it in half. and roll it out into a circle on a floured surface and cut it up like a pizza. Cover the top of the circle in your filling, and roll the cookies from the fat side to the skinny side. and set them on a greased baking sheet. Bake them at 375 for approximately 15 minutes. Set them aside to cool for 15 minutes, and then spread a light layer of glaze over the top of each cookie. Let them sit for another 30 minutes and enjoy!DSC_0309

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Filed under cookies, Desserts

You don’t have to eat meat! I brought enough gazpacho for everyone!!

Gazpacho is a wonderful thing. It takes that whole idea of turning on burners, and ovens and throws it straight into the trash. I made Gazpacho Verde. Its like Regular gazpacho’s’ bitchin’ cousin. It takes the tyranny of a hot day and makes it a non issue. With easy (and cheaper) substitutions. One thing that you might want to take heed on, is the jalapenos. 3 adds a tasty zing to the flavor . 6 adds makes it into a small oral inferno. However, letting those additional jalapenos think about their behavior in the fridge overnight, really mellows them out into a a considerate level of spice that most people (meaning me, the spicy weenie) can handle.

The gazpacho verde has spawned something though. I have a pension for adding alcohol to things. I thought that adding vodka would make an excellent drink. I call it a Vulcan Mary. Its got spice, a touch of sweet, a little sour, and has a wonderful combination of refreshing and please make the hangover go away.

1 lb tomatillos

1 honey dew melon

1 cucumber

1 green pepper

1 white onion

4 cloves of garlic

6 Jalapenos

Juice of 1 lime

1/4 cup vinegar

1/2 cup sparkling water

1 cup chopped parsley

1 tsp salt

Take all of these lovely ingredients, chop them up into small pieces, and place them into a blender to puree. The smaller you make the pieces, the more you can fit into your blender. Pour the puree into a mesh sieve, and allow it to sit over a bowl for 30 minutes to an hour. (overnight if you’re letting the ingredients settle).

Gaspacho V (18)

I feel like gazpacho is a personal food. Its like eggs, or mash potatoes, or spaghetti. No one can make it just the way you like it. some people like it thick, some like it thin. Others like it rich and creamy or even chunky. I always save about 1 cup of the blended ingredients to add to the gazpacho. The other thing I do, is set aside some greek yogurt. A tablespoon thickens and adds a very rich flavor to the gazpacho.

Gaspacho V (19)

Now, onto the the Star trek themed drink. For those of you who aren’t super awesome, Vulcans bleed green … as long as you make an arterial cut…. Hence the extra special name, the vulcan bloody mary. Simply take the gazpacho sans any pulp or greek yogurt, add that to a shot or 2 of vodka and some sparkling water, with a celery and a lime wedge to garnish, and enjoy.

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Filed under Appetizers, Soups