COOKIE of the WEEK 11.30.10

Lemon Glazed Christmas Wreath Cookies

Ingredients:

3 cups all purpose flour

4 1/2 tsp baking powder

1 teaspoon salt

1/2 cup (1 stick) butter

1/4 cup milk

2/3 cup sugar

1 teaspoon vanilla

2 eggs, room temperature

Lemon Icing

3 cups powdered sugar

4 tbsp Lemon juice

Preheat oven to 350º.

Sift flour into medium bowl, rub in butter. Combine milk & sugar in small saucepan, stir over low heat until sugar is dissolved, add extract; cool 5 -10 mins.

Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.

Roll rounded teaspoons of dough into 5 inch rope. Twist two ropes together, form into circles; press edges together. Place about 1 inch apart on oven trays. Bake about 15 mins. Cool on wire racks. When the cookies are completely cooled drizzle the lemon icing on the cookies. (I dropped the cookie upside down into the icing and removed it by lifting it out with a knife in the middle of the wreath.)

Lemon Icing

Sift powdered sugar into a heat proof bowl; stir in enough juice to make a firm paste. Stir over small saucepan of simmering water until pourable.

     Courtousy of Barbara Bakes!

Some Items I Heart! 11.30.10

Anthropology Picks for Kicks... Saving my pennies for these Items!

1.

Take the Wheel Jacket

2.

Tweed Magnificent Sash

3.

Seaside Fields Dress

Mantle Decor Galore!

I think I'm in love... If I only I had endless mantles to decorate in Holiday garb!

Here are a few of my favs so far.. I love white for winter its fresh and modern!

Only a few more days till I unveil my Mantle to the world!

Salmon Of The Day:11.18.10

SPICY SALMON W/CARMELIZED ONIONS

Ingredients

1 1/2 teaspoons ground black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 teaspoon minced garlic

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1/2 teaspoon onion powder

1/4 teaspoon salt

1 tablespoon olive oil 2 (

6 ounce) salmon fillets

2 tablespoons olive oil

1 1/2 tablespoons minced onion

Directions

Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve

EXTRA EXTRA : JCREW ADDITIONAL 30% OFF SALE SALE!

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Etsy Find Of The Day: 11.12.10

ARTIST VICENZ ORIZZO

Italy

Find his uniquely exquisite paintings and prints on Etsy.  

NIGHT FLIGHT

POEM

Salmon Of The Day: 11.12.10

SALMON ROSEMARY BURGERS

Friday is the perfect day for Burgers! Try this delectable Recipe tonight!

Ingredients

2 1/2 pounds king salmon fillet, skinned and de-boned

1 cup dry bread crumbs

1/2 cup minced red onion

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

 2 eggs, lightly beaten

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 2 tablespoons olive oil

Directions

Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.

In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.

Preheat an outdoor grill for medium-high heat.

Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.

Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Salmon Of the Day 11.11.10

HONEY SOY GLAZED SALMON

I made this over the weekend and it was a crowd pleaser! Even the anti'salmon eaters loved it. I also made a salad and used the leftovers to spruce it up the following day!

Ingredients

1 scallion, minced

2 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar

1 tablespoon(s) honey

1 teaspoon(s) minced fresh ginger

1 pound(s) center-cut salmon fillet, skinned and cut into 4 portions

1 teaspoon(s) toasted sesame seeds

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.


Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.