Peanut butter and Port thumbprints

A long time ago I bought an adorable cookbook filled with recipes spiked with alcohol; but me being me, when it came to using the book I realized I did not have all those kinds of booze around the house – I don’t even have any tequila at home! – and therefore the cookbook patiently awaited on the shelf, up until the day it suddenly hit me: I had a bottle of Port begging to be used! That is how I ended up making these delicious cookies.

Peanut butter and Port thumbprints
from the lovely The Boozy Baker: 75 Recipes for Spirited Sweets

2 cups (280g) all purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks/226g) unsalted butter, room temperature
1 ½ cups (262g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup peanut butter
¾ cup jam or jelly
3 tablespoons ruby Port

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In the large bowl of an electric mixer, beat the butter and sugars until creamy and lighter in color. Beat in the eggs, one at a time, then beat in the vanilla and peanut butter. Stir in the dry ingredients just until combined. Chill the dough for 20 minutes*.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
In a small bowl, mix together the jam and the Port and stir until smooth.
Scoop 1 heaping tablespoon of dough and roll into a ball. Place the ball onto the prepared sheets 3in apart. Press the center of each ball with your finger or a small measuring spoon. Carefully fill each cookie with the jam mixture.
Bake the cookies until slightly browned at the edges, about 15 minutes. Cool completely on the sheets over a wire rack.

* not enough time; I chilled the dough for 4 hours and it was still too soft; I would definitely add a bit more flour to the dough

Makes about 32 cookies – I halved the recipe, used 1 leveled tablespoon of dough per cookie and got 35; for the filling I used a generous 1/3 cup raspberry jam + ½ tablespoon Port

Raspberry Port linzer tartlets and a list of the movies I love

I’ve finally finished something I’d been meaning to do for ages: a list with my all time favorite movies – the ones I deeply love. It was rather difficult putting the list together – and I might have forgotten something, only time will tell – but it was a lot of fun doing it. It is posted here, if you’re curious. :)

These lovely tartlets were a similar challenge: the pastry was very difficult to work with – too crumbly – but it tasted so good it was all worth it. And the filling was delicious, too – raspberry jam spiked with booze? I’m in. ;)

Raspberry Port linzer tartlets
slightly adapted from The Boozy Baker

Dough:
1 ½ cups (157g) sliced almonds
2/3 cups (133g) superfine sugar
2 cups (280g) all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
3 large egg yolks

Filling:
1 ½ cups raspberry preserves
3 tablespoons Port wine

Start by making the dough: combine the almonds and 1/3 cup (66g) of the sugar in a food processor and pulse until coarse. Add the remaining sugar (66g), flour, cinnamon, baking powder and salt and pulse to combine. Add the butter and the yolks and process until a dough begins to come together. Turn the dough onto a clean surface and knead lightly to make it come together. Divide in two pieces, one slightly larger than the other, flatten into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Make the filling: place the preserves in a small bowl and break it with a fork. Add the wine and mix to combine.
Preheat the oven to 180°C/350°F. Roll the larger piece of dough between two pieces of lightly floured baking paper until you have a 30cm (12in) circle. Transfer to a lightly buttered 23cm (9in) tart pan with a removable bottom and press up the sides.
Roll the second piece of dough to a 30cm (12in) circle. Cut into strips, transfer to a baking sheet and freeze for 15 minutes.
Pour the filling into the tart shell and smooth the surface. Remove the dough strips from the freezer and arrange half horizontally and half vertically across the tart, creating a lattice pattern.
Bake for about 40 minutes or until crust is golden brown and the filling is bubbling. Cool completely in the pan over a wire rack. Remove the outer ring of the pan, cut into wedges and serve.

Serves 8 – I halved the recipe above, used 9cm tartlet pans and got 6 tartlets

Vanilla rice pudding with Port syrup

One of the things I love about watching now movies I saw for the first time on my teen days is seeing known, acclaimed actors at the beginning of their careers. I watched “Witness” last week again, after so many years, and saw Viggo Mortensen as one of the Amish guys (those of you who have been reading me for a while know I’m a huge fan – he is part of my acting Olympus, along with Mr. Fiennes and Mr. Roth). :)
I did not remember Viggo was at that movie, but I once read something here that I completely agree with: even then one could see he had potential, and now, after working with great directors – pairing up beautifully with another favorite of mine – he’s one of the best out there.

I guess I can say the same about this dessert: rice pudding is already good and comforting, but gets even better made with real vanilla and topped with this Port syrup.

Vanilla rice pudding with Port syrup
slightly adapted from Donna Hay magazine

1 cup Arborio rice
1 cinnamon stick
1 vanilla bean, split and scraped
4 cups (960ml) whole milk
1 cup (240ml) heavy cream
½ cup + 1 tablespoon (212g) caster sugar

Sticky Port syrup*:
½ cup (88g) brown sugar, packed
¼ cup (60ml) Port wine

Place the rice, cinnamon, vanilla (seeds and bean), milk, cream and sugar in a large saucepan over medium heat. Stir until the sugar is dissolved and bring to the boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 30-35 minutes or until rice is al dente. Discard the vanilla bean**.
Make the syrup: place the brown sugar and the Port in a small saucepan over high heat, stirring to dissolve the sugar. Bring to the boil, reduce the heat and simmer for 1 minute or until syrupy – it will thicken as it cools.
Divide the rice pudding between six cups or small bowl and top with the sticky Port syrup.

* the original recipes calls for Marsala

** rinse the vanilla bean and remove any traces of cream/milk. Let it dry naturally then place it in your sugar jar

Serves 6