April 14, 2016 by WhiteStone
One of our favorite culinary quotes is by Yogi Berra – “You better cut the pizza in four pieces,” he reportedly said, “I’m not hungry enough to eat six.”
And the lovely Sophia Loren has supposedly claimed that, “Everything you see I owe to spaghetti.” If only it could be that simple to be gorgeous!
Well, we don’t have any recipes for pizza to offer you, although fresh mozzarella, roasted red peppers, caramelized onions, and sun-dried tomatoes are an awesome topping, and the secret for the deliciousness of our thin crusts is heritage grain flour from Northfield’s Four Star Farms.
Instead, here’s a recipe for the totally delicious Mint Chocolate Meltaways that we have had out at high tea showers:
Beat 2 sticks butter with 1t vanilla, 1t peppermint extract, ½ cup powdered sugar until soft and fluffy. Beat in 2 cups flour and pinch salt. Spoon into pastry bag with no. 4 star tip. Pipe cookie shapes onto sprayed baking sheet. (About 2½” long) Bake in 350° oven until golden – about 12-15 minutes. Cool on paper towels.
Bring generous ¼ cup whipping cream + 2 extra T and ¼ stick butter to simmer in pan. Add 9oz good imported white chocolate chopped. Stir until smooth. Add 1t peppermint extract. Refrigerate until firm enough to spread. Spread on flat side of cooled cookies. Refrigerate until ganache is firm.
Melt 9oz quality bittersweet chocolate with 1T vegetable shortening in top of double boiler until smooth. Dip one end of cookie into chocolate. Hold cookie on sides and dip ganache side into bittersweet chocolate. Place cookies on foil-covered cookie sheet. Chill until chocolate is set.