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Posts Tagged ‘holiday’


Chocolate Peppermint Cookies - Meatballs&Milkshakes

These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.

Chocolate Peppermint Cookies

1 1/2 cups flour

3/4 cups unsweetened cocoa

1/4 teaspoon salt

1 1/2 sticks butter

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 egg

6 ounces dark chocolate

1 tablespoon butter

1 tablespoon cream

Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.

Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.

Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.

Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.

Chocolate Peppermint Cookies - Meatballs&Milkshakes

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Baccala alla Vicentina - Meatballs&Milkshakes

This year’s Feast of the Seven Fishes is probably going to be reduced by a couple courses to maybe 5 or even just 3. The important part of the Feast is that it’s an odd number of courses. The most traditional of my courses is the baccala alla vicentina, which is one of my favorites. After a long soak in water, the rock-hard dried cod is magically transformed back into fish and then gets cooked with potatoes and blended into an amazing spread. It’s not pretty while it’s cooking and the whole process is pretty smelly, but it turns into an amazing dish.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Next up, bay scallop crudo with tangerine and sea salt and a bowl of shrimp bisque. The sweet bay scallops are slurped down with a tangerine juice reduction and some fruity extra virgin olive oil with a sprinkle of sea salt over the top. The bisque gets it’s flavor from sherry or marsala and if possible, homemade shrimp or seafood stock.

Spicy Crab Pasta - Meatballs&Milkshakes

I will most likely round out my Feast of the Seven (or Five) Fishes with some baked clams and a spicy crab pasta that has become a favorite. I’m hoping to get some really delicious dungeness or some other special crab to really take this one over the top for the holidays. Maybe I’ll even experiment with some lobster. Happy holidays!

For more Feast of the Seven Fishes ideas, check out last year’s menu.

And just to let you know, I’ve started a new Facebook page for Meatballs&Milkshakes, so you can follow the blog there! “Like” Meatballs&Milkshakes to keep up to date with recipes in your feed!

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Chewy Ginger Cookies - Meatballs&Milkshakes

These chewy ginger cookies are really gingery from three kinds of ginger, and you can make them crispy if you bake them longer. They are also apparently great with peanut butter slathered between to make a cookie sandwich. It’s not the holidays until we have some spice cookies around the house.

Chewy Ginger Cookies

2 1/4 cups flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dark brown sugar

1/2 cup vegetable shortening

1 stick butter

1 egg

1/2 cup molasses

2 teaspoons grated fresh ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystalized ginger or chocolate covered crystalized ginger

1/2 cup raw sugar

Whisk together flour, spices, baking soda, and salt. In a bowl of a mixer, whip together the butter, shortening, and brown sugar until light and fluffy. Reduce speed and add egg, molasses, vanilla, and grated ginger. Add flour mixture slowly, and beat until just combined. With the mixer off, stir in the crystalized ginger.

Roll into 1-1 1/2 inch balls and place on parchment covered baking sheets about 1 inch apart. Flatten a little and sprinkle the top with raw sugar. Bake at 350 degrees for 10-12 minutes until they start to crisp on the edges but are still soft in the center.

Chewy Ginger Cookies - Meatballs&Milkshakes

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