Classic Scottish Shortbread

The Cookie Crumbles

As my grandfather grew older, it got harder and harder to figure out what to get him for Christmas. When you reach your 90s, you pretty much have everything you need. There is an actual limit to how many pairs of slippers a person should own.

Sees Candy was one of his favorites, as were framed pictures of the kids and family. I think I was a senior in high school when I bought a shortbread mold, and made him his first batch of Christmas Shortbread. It was a big hit. He dug in and started eating them before we finished opening presents. From then on, Gumpa got his own special tin of homemade shortbread from me every year.

Shortbread is one of my favorite cookies. The ingredients are uncomplicated, and it is a perfect accompaniment to a steaming hot cup of tea. For all it’s simplicity, making perfect shortbread can be tricky. You don’t want it to tough or too crumbly, and if you use a mold, there is always the possibility it will stick…which is a total bummer. The main thing is to make sure you use good quality butter (and lots of it). I like Kerry Gold or Plugra.

There are so many different versions of shortbread to fit whatever mood you’re in, and the best part is that it’s a year-round cookie. Anytime is a good time for shortbread in any form. Lemon. Lavender. Chocolate. Pecan. Earl Grey..the possibilities are endless.

The best, in my opinion, is traditional Scottish shortbread (Can’t go wrong with the classics.) This recipe adds some oats to the mix for a slightly nuttier flavor. It’s fantastic, and a good choice for gift giving.

Classic Scottish Shortbread
Adapted from King Arthur Flour
Yields 16 shortbread wedges Read more…

Barley and Pine Nut Pilaf

Family Favorites
We have our cookbook club dinner this weekend—with a twist. Normally, our dinners end with a discussion to decide which book we will cook from next month. Last time, my son threw out a great idea that is perfect for the holiday season. Instead of cooking from a book, he suggested that we all make our favorite family recipes. (Not bad for an 11 year old!) So that’s what we’re doing.

Between my sister and I, there are a number of options…but there are really only a handful of true family favorites that we all make. We did a little Rock, Paper, Scissors to see who gets to cook what.

Check out these earlier posts for a number of our family favorites like: Ebleskiver, Carrot Soufflé, Gam’s Gingie Cookies (Sweedish Ginger Cookies) and Hot Cheesy Things. All will be represented at this dinner. There is one more that my sister will prepare, and I am shocked that I haven’t written about it before—because it is such a Larson family tradition.

We have this Barley Pine Nut Pilaf every Christmas. In fact, it is so identifiable with Christmas Dinner that we (almost) never eat it during the rest of the year. The dish pairs well with any roasted meats or poultry as well as the Carrot Soufflé. The cookbook even suggests using it as a stuffing for game hens, though I have never tried it.

The recipe was originally published in the 1980 Edition of the Junior League of Palo Alto Private Collection Cookbook, which (as far as I know) is no longer in print. This is too bad because it has some great recipes. If you are lucky, you can find a few stray copies with a quick web search.

Barley and Pine Nut Pilaf
Serves 6 Read more…

Spinach Gratin

Thanksgiving Roulette
I admit. I am a Thanksgiving purist. There should be turkey. There should be mashed potatoes, gravy, and stuffing. There should be cranberries. And yes, let there be pie. Pecan and Pumpkin pie to be exact. I would prefer that this menu not be messed with. For most of my life things were as they should be…then I got married.

Once married, we made the decision to split the holidays amongst the two families—which means that we spend Thanksgiving with my In-Laws and Christmas is with my family. For the first few years Thanksgiving was an adjustment. I love my in-laws. They are awesome people, and my mother-in-law is a great cook. But they do Thanksgiving differently, and I had to learn to adjust.

Don’t get me wrong. The usual things are there: turkey, potatoes, stuffing, etc. But there were other dishes that were new to me. Sweet Potato Tsimmes with Pecans and Prunes is one, and has since become my favorite part of Thanksgiving dinner. (Who’da thunk it?) It is the vegetable dishes that seem to be in a constant state of flux. Sometimes it’s broccoli, and sometimes it’s green beans… Just like Forrest said, you never know what you’re going to get. (Thank goodness it hasn’t been brussels sprouts ‘cause…no.)

I am pleasantly surprised to say that after 14 years, I enjoy this little bit of change, and if it were up to me, I would offer Ina Garten’s Spinach Gratin as the vegetable of choice this year. It’s rich, creamy, and very good. And on a day reserved for feasting, why not?

Ina Garten’s Spinach Gratin
Adapted from Barefoot Contessa Parties Read more…

Pie Month 2015!

November is Pie Month at Piedmont Grocery…and we do sooo love pies!

Because so many of us prepare our Thanksgiving feast, and because recipes are fun to peruse, here is a wonderful list of what we have found across the internet, and published on Facebook and Twitter.

Visit our feeds each day in November for a new pie recipe. Read more…