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Linzer Cookies with Cranberry Mascarpone

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Hey guys! As a Dietitian Nutritionist, nutrition is my jam. NS—your source for a balanced wellbeing. Here you’ll find simple and delicious recipes, an awesome community, health advice, and all things to keep you feeling your best. Live Whole. Eat Well. Feel Amazing.

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There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

How to make pure food, bet­ter food and to econ­o­mize on the cost of same is just now tax­ing the atten­tion and inge­nu­ity of domes­tic sci­ence teach­ers and food experts gen­er­al­ly. The aver­age cook is intense­ly inter­est­ed in the result of these find­ings, and must keep in touch with them to keep up with the times and run her home in an intel­li­gent and eco­nom­i­cal as well as health­ful rou­tine.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

“Do all kitchen work in a cer­tain order, using that rou­tine which expe­ri­ence has proved best for you.”

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards.

With a sup­ply of good eggs in the pantry the cook need nev­er be at a loss for a tasty cus­tard, and if she is wise enough to buy Armour’s Fan­cy Selects when she orders eggs from her mar­ket man their good­ness will be reflect­ed in her desserts. Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. They come packed in an extra large car­ton.

One will not find the del­i­catessen flour­ish­ing in France—one will not find it at all—and the fan­cy gro­cery, above men­tioned, is anoth­er pit­fall for the Amer­i­can house­wife. She likes the sight of food done up in fan­cy con­tain­ers, in glass, per­haps, and buys them, not real­iz­ing that she is pay­ing a large price for per­fect­ly unnec­es­sary and total­ly unnour­ish­ing pret­ties.

Pumpkin Pancakes with Apple Compote and Candied Nuts

  • Serv­ings: 4–6
  • Dif­fi­cul­ty: easy
  • Print

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

Ingredients

  • 34 cup unsalt­ed cul­tured but­ter
  • 12 cup sug­ar
  • 34 cup almond meal
  • 12 tea­spoon cin­na­mon
  • 14 tea­spoon salt
  • 1 egg yolk
  • 1 tea­spoon vanil­la extract
  • 2 table­spoons pow­dered sug­ar
  • 1 tea­spoon orange zest
  • 1 cup flour

Directions

  1. Boil the sug­ar, water and tar­tar­ic acid five min­utes. When near­ly cold beat into the syrup the whites of the eggs, beat­en until foamy, and the fla­vor­ing extract. Store in a fruit jar, close­ly cov­ered. To use, put three table­spoon­fuls into a glass half full of cold water, stir in one-fourth a tea­spoon­ful of soda, and drink while effer­vesc­ing.
  2. A pint of any kind of fruit juice may dis­place the water, when a tea­spoon­ful of lemon juice should be added to the con­tents of each glass before stir­ring in the soda.
  3. Pre­heat the oven to 350 degrees Fahren­heit. Grate the choco­late, put it in a dou­ble boil­er with the milk; stir until hot, and add the sug­ar, vanil­la, cin­na­mon and one pint of the cream. When cold, freeze; when frozen, remove the dash­er and stir in the remain­ing pint of the cream whipped to a stiff froth.
  4. In a large bowl, mix togeth­er the flour, salt, bak­ing pow­der, bak­ing soda, and cin­na­mon. Mash the rasp­ber­ries; add half the sug­ar and the lemon juice. Put the remain­ing sug­ar and half the cream in a dou­ble boil­er; stir until the sug­ar is dis­solved, and stand aside to cool; when cold, add the remain­ing cream, turn the mix­ture into the freez­er, and stir until part­ly frozen.

Tips & Tricks: I made the fill­ing two dif­fer­ent ways here, for the first one I cooked down some cran­ber­ries with sug­ar, then mixed that with Ver­mont Cream­ery mas­car­pone cheese and spices for a tangy, cheese­cake-y, and slight­ly sweet fill­ing. For the oth­er, I sliced per­sim­mons and boiled them in a cin­na­mon syrup until they soft­ened, then I cut shapes out of them with a cook­ie cut­ter so that they would fit in the linz­er cook­ie sand­wich­es.

If she is fear­ful of the han­dling some loose food stuffs may be sub­ject­ed to in the stores, why does she not prac­tice the most prac­ti­cal econ­o­my, go to the foun­tain-head of sup­plies in the city, the large mar­ket, and buy in quan­ti­ty, so far as she can? A few ounces of bacon, already sliced, and sealed in a glass dish are, indeed, appetis­ing even in their raw state, while a side of bacon is not, unless looked upon through the eyes of imag­i­na­tion, yet the lat­ter method of pur­chas­ing this com­mod­i­ty is two or three hun­dred per cent cheap­er, and when it arrives at the break­fast table it will be found every bit as appeal­ing to a hap­py morn­ing appetite.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they orig­i­nat­ed.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime.

Blanche Houston
Blanche Houston

I’m a Dietitian Nutritionist, nutrition is my jam. NS—your source for a balanced wellbeing. Here you’ll find simple and delicious recipes, an awesome community, health advice, and all things to keep you feeling your best. Eat Well. Feel Amazing.

  1. Based on the pics, it looks like I can’t make this due to um, lack of skill and lack of ingre­di­ents. But actu­al­ly, this is doable! Very eager to try these Delal­lo prod­ucts, I’m not sure my local store car­ries them, may have to make a request!

    1. Alice Glover says:

      This is genius! This time of year com­fort food and fast do not often go togeth­er. So I am lov­ing some­thing that embod­ies both effi­cient get food on the table and in my bel­ly NOW with a warm healthy and com­fort­ing meal!

    1. George Olaru says:

      Hi Isabel! The bowl is actu­al­ly made by Lindsay’s father-in-law. You can check out his online shop here.

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