October 2013 Archives

Assignment 1

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I knew that I wanted to create a new cookie with an "ethnic" flavor, since most of the cookies that I have been exposed to in my life have been traditional, comfortable, grandma's recipe. While out for dinner with a friend this weekend I ordered sushi, and thought, "hey, there could be some inspiration here!" Raw fish and cookies?--Yuck. But the spices and flavors in Asian cuisine: wasabi, ginger, sesame, fennel, peanut, cloves, curry...these could work! Then I thought of the buttery, almond taste of fortune cookies...and my combination was born:
Butterscotch Wasabi Almond cookies.

Recipe:

1/4 cup of softened butter
1/2 cup of powdered sugar
1 cup of flour
1/2 cup of almond flour
1/2-3/4 cup (depending on desired hotness) of salty wasabi green peas (ground in food processor) I used the brand Hapi
1 egg
1 egg yolk
2 teaspoons toasted sesame oil (add more if needed)
1 11 oz. bag of butterscotch chips
parchment paper
a chopstick or pen or something with a small circular end to poke a hole

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Preheat the oven to 355 degrees.

First, grind the wasabi green peas in a food processor until finely ground

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Combine all dry ingredients in a large bowl and mix together well.
Then, gradually add the softened butter, 1 egg and sesame seed oil and kneed with hands to create the dough.
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Next, form 1 inch round balls of dough using hands.

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Place the balls on a baking sheet lined with parchment paper.

Using a chopstick or other round (clean!) end of an object, make holes in the center of the balls that go down about 1/3 of the width.

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Then, tap on a little bit of the egg yolk onto the top of each ball with a finger. You can get creative here and make whatever design you please.
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Place the cookies in the oven for 13 minutes.
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In the last minute of baking, add 1 or 2 butterscotch chips inside the hole of each cookie to allow them to melt.
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Let them cool for 15 minutes, and enjoy a delicious spicy, sweet, buttery concoction not for the conventional cookie eater!

My first try at this recipe didn't involve the use of eggs or butter. Instead, I used almost 15 teaspoons of toasted sesame seed oil to bind together the dry ingredients. The result was a dry, crumbly mess. It was also much too salty. I realized that since the wasabi green peas already had salt in them, I didn't need to add in an additional 1/2 teaspoon of salt.

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I experimented with adding sweetness with white chocolate chips as well, but thought that the butterscotch added a more unique flavor to it and brought out the butter in the dough.

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