You Put the Lime on the Coconut

Just what the doctor ordered. 

A coworker asked me to make one of his favourite cookies for him, and gave me a recipe. Which I almost managed to follow.

Not Quite Jubilee Jumbles

What you need:

• 1/2 c butter
• 1 cup sugar
• 2 eggs (I only had one and it worked, but 2 would be better)
• 1 tsp vanilla
• 2 1/2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp allspice (use more, at least 1/2 tsp)
• 2/3 c cream (I've also seen evaporated milk or sour cream used in these)
• 2 c coconut

What you gotta do:

As usual have everything at room temp and preheat your oven to 350.

Cream the butter and sugar together, then add the egg(s) and vanilla.

Stir in the cream. Gently at first then, once it's mostly incorporated, beat it for a minute or two until it's kinda fluffy.

In another bowl, combine the flour, soda, salt, and spice. I opted for allspice since I was going for slightly carribean flavours here. I was a little concerned the allspice would overpower things so I went easy on it. Too easy. It was pretty much not there. Needs more.

Mix the dry into the wet until it's just combined and then mix in the coconut.

If it feels too soft to you, chill the dough for an hour or so.

Drop spoonfuls onto parchment paper and bake at 350 for about 13 minutes. They don't spread much so you can get 15 onto one sheet.

Once they've cooled you can glaze them. This is not at all the typical glaze for a Jubilee Jumble. Like I said, these are Not Quite Jubilee Jumbles.

Limey Glaze for Coconutty Cookies

• zest of about half a lime
• 1/4 c cream (or so)
• a bunch of icing sugar

Yes, I started zesting the lime before I remembered that I needed an ingredients pic.

Zest the lime and stir the zest into the cream.

Add icing sugar until you get the right consistency.

This was too thin. It might have worked, but I think it would have taken longer to set than I was willing to wait.

This seemed better. I had to use a spoon to spread the glaze on the cookies rather than pour it on or dip them in.

Once they were all set, I packed them up, and took them to work for the spoiled children project managers. This is their last week of cookies for a while... School starts in a couple weeks and I'm heading to TX to hang out with Recipe Guy until I have to to calculus again.

You will not believe what we're going to make...

Berry Patriotic

Since the 4th of July is next week, I decided to be a good little patriotic American and make red, white, and blue food, and chant 'USA' a few times.  In reality it would probably be much more American if it was loaded with high fructose corn syrup and artificial dyes, but believe it or not, they’re not necessary.  This little tasty bite is colorful, delicious, and actually quite healthy.  It’s the perfect little nibble to add to your barbeque menu. 

Here’s what you need:

• Large strawberries
• Blueberries
• 1 15oz. container of full fat ricotta
• ½ cup powdered sugar
• 1 orange

Dump the ricotta into a mixing bowl.  I know, it looks like a big pile of paste, which you haven’t been interested in eating since you were 5.  It gets better, though.  I promise. 

Add about a teaspoon of orange zest. 

Squeeze in about a Tablespoon of the juice from the orange.  (no I didn’t measure these things, but you can if you want to go to the effort)

Whip that together for a good minute or two.  The ricotta should become nice and fluffy. 

Sift the powdered sugar over the top and mix until it’s completely incorporated.  Make sure you scrape down the sides and bottom of the bowl at some point. 

Now, put that into the fridge to chill while you prep your strawberries.  After you’ve washed them, run a knife around the top to remove the hull, leaving an empty cavity. 

Then turn the strawberry over and slice off the tip. 

You want to remove enough that it has a nice flat base to stand on. 

There should be enough filling for around 30 strawberries or so, depending on their size.  When I’m in need of large ones, I can usually count on Costco to have some in stock.  Go ahead and prep as many strawberries as you want and line them up on a sheet pan.  (Feel free to line it with parchment.)

Scoop the ricotta mixture into a pastry bag with a medium star tip.  You can just use a plastic bag with the corner cut off if you don’t have a pastry bag.  It just won’t be star shaped.  You could probably even just use a spoon and dollop it if you want.  Otherwise, pipe the mixture into the cavity of the strawberry, filling it, and making a spiral on top. 

Then place a blueberry on top of that.  Isn’t that cute? 

Repeat with the rest of your strawberries, filling, and blueberries.

These really are the perfect little patriotic snack.  They’d make a fabulous snack or dessert for any summer evening, though.  Juicy strawberries, filled with lightly sweet, orange, ricotta cream, and topped with a fresh blueberry.  Seriously divine, and best of all, no oven required so you can keep your house cool. 

What are your plans for the 4th of July?