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December 2018 Issue

Dear Friends,

Oh the holidays. How we love this merry time of year - the lights, the sparkle, the cookies. Which we are dutifully sampling in our JCR office and kitchens.

And which, we now joyously bring to you - the favorite treats being served by our hotels around the world. Decadent cheesecakes and whoopee pies. Festive snowballs and yule logs. Lemony delights. And yummy variations of chocolate chip cookies.

Read. Savor. Enjoy. Happy baking, happy holidays.

Warm Regards,
Jaj and Anthony

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Please remember to mention the JCR Reward at the time of booking. Or send us an email at sales@janinecifelli.com

Contact Janine

jc@janinecifelli.com
(732) 473-9982
www.janinecifelli.com

SHEEN COOKIES BY SHEEN FALLS LODGE

Sheen Falls

(Makes 40)

Ingredients:

  • 176g dark brown sugar
  • 240g sugar
  • 288g butter
  • 8g salt
  • 168g eggs
  • 8g baking powder
  • 432g milk chocolate chips
  • 144g chopped hazelnuts
  • 432g plain flour

Method:
Cream butter and sugar, add eggs and then dry ingredients (be careful not to over mix). Using parchment paper, roll into a cylinder and set in fridge.

Once set, cut about 3cm thick slices and place on a baking tray.

Pre-heat oven to 165 degrees C. and cook until golden brown (about 13 minutes).

Sheen Falls Lodge
Co. Kerry, Ireland
Reservations: +353 64 6641600
info@sheenfallslodge.ie

HOTEL ESPRIT SAINT GERMAIN'S CHESTNUT AND CHOCOLATE LOG CAKE

Esprit Germain

Ingredients:

  • 250g chestnut spread
  • 100g butter
  • 150g chocolate (with minimum 60% cocoa)
  • 90g sugar
  • Icing (confectioners) sugar
  • 1 Tablespoon rum, whisky or cognac

Method:
Gently heat the chestnut spread.

Melt chocolate in microwave or double boiler. Little by little, add the butter, then the sugar and the melted chocolate to the chestnut spread. Mix very well. Slightly butter a cake pan. Pour the mixture in the cake pan. Put in the refrigerator for at least 3 hours (you can even do it the day before). Remove the cake from the pan. Give it a log shape by cutting the ends. Shape streaks with a fork to give the aspect of a log. Sprinkle the icing (confectioners) sugar on the cake and decorate the log with Christmas snowmen etc.

Hotel Esprit Saint Germain
Paris, France
Reservations: +33 1 5310 5555
contact@espritsaintgermain.com

SOLIO LODGE'S LEMON MERINGUE PIE

The Safari Collection: Solio Lodge

(By Solio Lodge Manager Ava Paton - serves 6-8)

Ingredients:

  • 4 eggs, separated
  • 1/2 cup castor sugar
  • 1 can sweetened condensed milk
  • 3/4 cup freshly squeezed lemon juice (can be substituted with passion fruit)
  • 200g sweet digestive biscuits
  • 100g butter (melted)

Method:
Crush biscuits, mix with melted butter and make a crust in a pie bowl.

Combine egg yolks with condensed milk in a bowl then add lemon juice and mix well.

Pour mixture into the crust.

Beat egg whites well - until you can turn the bowl upside down - then add castor sugar.

Beat well and spread over the top off the pie dish so that the meringue completely covers the egg mixture.

Place in a preheated oven at 180C for about 10 minutes or until the meringue is completely golden brown.

Chill before serving.

The Safari Collection: Solio Lodge
Near Mount Kenya
Reservations: +254 731 914 732
info@thesafaricollection.com

ZANNIER HOTEL'S KOEKSISTERS FROM OMAANDA

Zannier Hotels: Omaanda

(Koeksisters is a local pastry often found in Namibia and South Africa. It has almost everything Afrikaners love: sweet and fat. The only thing missing is meat).

Ingredients for dough:

  • 50g butter
  • 2ml salt
  • 500g flour
  • 10ml baking powder
  • 100ml water
  • 100ml milk
  • 2 eggs
  • 20g sugar

Ingredients for syrup:

  • 250g sugar
  • Juice of 1 orange
  • Zest of 1 orange
  • 1l water

Method for dough:
Sift the flour, salt, sugar and baking powder into a large bowl.

Whisk milk, water and eggs together and add to the dry ingredients. Mix until you have a firm soft dough. Knead thoroughly for 10 minutes, adding a little butter now and then.

Cover the dough with a clean cloth and place in the fridge overnight.

Divide the dough in 3 and make long rolls. Use the rolls to make a braid. Cut the braid in pieces of about 12cm long each and pinch both ends of each braid together.

Let them rest for half an hour.

Fry (in fryer or pot with hot vegetable oil) the braids at 180C until golden brown.

Method for syrup:
Add all ingredients together and heat until sugar has melted.

Remove from heat and soak the koeksisters in the syrup.

Take them out and let drip on a cooling rack.

Omaanda
Windhoek, Namibia
Reservations: +264 (0) 84 000 88 88
contact@zannier.com

BODYHOLIDAY'S FAMOUS CHICKPEA CHOCOLATE CAKE

Body Holiday

Ingredients:

  • 11 oz. dark chocolate
  • 17 oz. cooked chickpeas
  • 4 eggs
  • 6 oz. cup sugar
  • 1/2 teaspoon baking powder
  • 1 Tablespoon icing (confectioners) sugar

Method:
Preheat the oven to 350 F.

Melt the chocolate.

Combine the chickpeas and eggs in a blender or food processor. Add the sugar, baking powder and chocolate. Process until smooth.

Pour the batter into a 9-inch round cake pan. Bake for 45 minutes.

Sprinkle with icing (confectioners) sugar.

The BodyHoliday
St. Lucia
Reservations: (800) 544-2883
u.s.reservations@sunsweptresorts.com

BALLYFIN'S CHOCOLATE CHIP COOKIES

Ballyfin

Ingredients:

  • 630g butter
  • 600g sugar
  • 500g brown sugar
  • 15g salt
  • 1.05kg plain flour
  • 30g baking powder
  • 6 eggs
  • 1 Tablespoon vanilla essence/extract
  • 1kg chocolate chips

Method:
Lightly cream butter and sugars together.

Add eggs and vanilla - one egg at a time while mixing.

Combine flour, baking powder and salt together, add to wet mix.

Add chocolate chips.

Roll with cling film to desired size and refrigerate.

Cut - or alternatively just spoon - mix onto baking tray spaced apart.

Bake at 170 C. for 6 to 8 minutes.

Ballyfin
Co. Laois, Ireland
Reservations: +353 57 875 5866
info@ballyfin.com

KATIKIES RIZOGALO, SALTED CARAMEL, KOURAMBIETHES

Katikies Sun Rocks

(Dessert from Greek Mountain Villages)

Ingredients: (For Rizogalo)

  • 120g rice
  • 600ml cream with pinch of salt
  • 1 vanilla bean, split seeds scraped
  • 50g caster sugar
  • 200ml thickened cream, whipped to soft peaks (reserve for end)
  • Roughly chopped pistachios to garnish

Ingredients: (For Salted Caramel)

  • 1/2 cup water
  • 400g caster sugar
  • 280ml thickened cream
  • 20g unsalted butter, diced
  • 1 1/2 Tablespoons salt flakes

Ingredients: (For Kourambiethes)

  • 170g unsalted butter, softened
  • 50g caster sugar
  • 1 vanilla bean, split seeds scraped
  • 125g silvered almonds, toasted
  • 125g self-rising flour
  • 2/3 cup plain flour

Method: (For Rizogalo)
Place the rice and 480ml cold water in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer for 6 minutes, then drain, discarding the water.

Return the rice to saucepan, along with cream, salt, vanilla bean and seeds.

Bring back to a boil, then reduce to a gentle simmer and cook for 20 minutes or until the liquid has thickened and the rice is cooked.

Add the sugar and stir until dissolved.

Pour the mixture into a flat dish or tray to cool, then cover with plastic film and chill in the fridge for 1 hour.

Method: (For Salted Caramel)
Place the sugar and 1/2 cup water in a heavy-based saucepan over medium-high heat.Stir until sugar has dissolved, frequently brushing down the edges of the pan with a pastry brush dipped in water to prevent the sugar from crystalizing. Once it has dissolved do not stir again.

Gently boil until the caramel is golden brown. Carefully pour in the cream and stir until combined.

Remove the pan from the heat and whisk in the butter and salt. Pour onto a tray lined with baking paper and cool to room temperature.

Method: (For Kourambiethes)
Preheat oven to 165C and line a baking tray with baking paper.

Place butter, sugar, vanilla seeds and almonds in a large bowl and mix, by hand, until the sugar has dissolved.

Sift in the flours and continue to mix by hand until the mixture comes together.

Spread out dough on prepared tray to a thickness of about 1cm and bake for 12-15 minutes or until golden brown. Allow to cool, then break into large crumbs.

Transfer the chilled rice mixture to a bowl and stir to loosen. Remove the vanilla bean, then fold in the whipped cream.

To assemble, divide the rice pudding among four serving glasses, spoon over the salted caramel and scatter with kourambiethes and pistachios.

Katikies Sun Rocks
Santorini, Greece
Reservations: +30 21089 94822
reservations@katikies.com

CLAYOQUOT'S HAZELNUT FINANCIER

Clayoquot Wilderness Lodge

Ingredients:

  • 150g hazelnut meal/powder/flour
  • 300g icing (confectioners) sugar
  • 150g flour
  • 250g egg whites
  • 300g brown butter

Method:
Mix all the dry ingredients together.

Add the egg whites and mix until smooth.

Mix in the brown butter, cold but before it sets.

Bake in silicon molds, 330F for approximately 15 minutes, until the probe comes out clean from the center of the financier.

Sprinkle with raw hazelnuts before baking or melt chocolate on top once they come out the oven.

Clayoquot Wilderness Resort
Vancouver Island, Canada
Reservations: (888) 333-5405
info@wildretreat.com

EUSTATIA ISLAND'S SALTED CHOCOLATE CHIP COOKIES

Eustatia Island

(Makes 18 to 24 cookies)

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons turbinado sugar
  • 3/4 cup plus 2 Tablespoons packed dark brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces bittersweet chocolate (use the best-quality chocolate you can), cut into roughly 1/2-inch chunks with a serrated knife
  • 1-2 pinches flaky salt, such as Maldon, for finishing

Method:
In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture. Scrape down the sides. Add the egg and vanilla and mix well to combine.

In a medium bowl, whisk the flour, baking soda, and salt to combine. With the mixer on low, slowly add the flour mixture. Add the chocolate and mix. Finish mixing the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.

Refrigerate for a few hours.

When ready to bake, preheat the oven to 360F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.

Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.

Transfer the cookies to a wire rack to finish cooling.

Eustatia Island
British Virgin Islands
Reservations: (646) 760-4340
stay@eustatia.com

MONTEVERDI'S PUMPKIN AND WHITE CHOCOLATE COOKIES

Monteverdi Tuscany

(By Chef Giancarla)

Ingredients:

  • 1 stick unsalted butter, melted and slightly cooled
  • 50g packed light or dark brown sugar
  • 100g granulated sugar
  • 1 teaspoon pure vanilla extract
  • 86g pumpkin puree (not pumpkin pie filling)
  • 190g all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 90g white chocolate chips

Method:
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until creamy.

Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves.

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.

Fold in 1/2 cup white chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

Bake 10 minutes. The cookies will look very soft. Remove from the oven and press a few more chocolate chips onto the tops, if you like.

Monteverdi Tuscany
Castiglioncello del Trinoro, Italy
Reservations: (866) 644-0787
travel@monteverdituscany.com

GOLDEN DOOR CHEESECAKE

Golden Door

(Serves 24)

Ingredients:

  • 1/2 cup plus 1 Tablespoon cornstarch
  • 5.25 oz. plain graham cracker crumbs
  • 3 cups part-skim ricotta cheese
  • 3 cups low-fat cream cheese
  • 1 cup powdered sugar, unsifted
  • 3/4 cup plain low-fat yogurt
  • 3 large eggs
  • 3 egg whites
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 24 mint leaves

Ingredients for raspberry coulis:

  • 6 cups fresh raspberries
  • 1/4 cup plus 2 Tablespoons sugar
  • 1/4 cup plus 2 Tablespoons unsweetened apple juice

Method for raspberry coulis:
In a food processor or blender, combine the raspberries, sugar and apple juice.

Process just until the mixture smooths out; do not over process or the berries may discolor.

Add more apple juice if mixture is too thick.

Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible.

Cover and refrigerate until ready to serve.

Method for cheesecake:
Preheat oven to 350F. Spray a baking dish with vegetable oil spray. In a food processor, pulse the graham crackers into coarse crumbs. Transfer to the baking dish and spread the crumbs over the bottom and up the sides.

In a food processor or blender, combine the ricotta cheese, cottage cheese, yogurt, eggs, egg whites, lemon juice, vanilla, confectioners' sugar, and cornstarch and process until smooth.

Add the zest and pulse two or three times, just until mixed. Slowly pour the filling into the prepared dish and smooth the top with a rubber spatula.

Set the dish in a larger pan and add enough hot water to come about halfway up the sides of the dish. Bake in the center of the oven for 25 to 35 minutes until the filling is firm and set.

Let the cheesecake cool completely in the pan on a wire rack.

To serve, cut cheesecake into squares, wedges or circles and serve with 1 tablespoon raspberry coulis and garnish with mint leaf sprig.

Golden Door
San Marcos, CA
Reservations: (866) 420-6414
reservations@goldendoor.com

HOTEL LE TOINY'S PRIZED CHOCOLATE-CHIP COOKIES

Hotel Le Toiny

Ingredients:

  • 100g butter
  • 75g sugar
  • 100g brown sugar
  • 1 egg
  • 200g flour
  • 2g baking powder
  • 150g chocolate chips
  • 3g salt

Method:
Whip the butter, sugar and brown sugar until creamy.

Slowly add flour, baking powder, and salt until fully mixed.

Mix in egg.

Fold in the chocolate chips.

Roll into small logs and chill in the fridge.

When hard, cut into 1cm pieces and cook at 170C for 5 minutes.

Hotel Le Toiny
St. Barthelemy
Reservations: (800) 680-0832
reservations@letoiny.com

THE GREENWICH HOTEL'S PUMPKIN WHOOPIE PIES

Greenwich Hotel

(Makes approximately 3 dozen 2-inch cookies)

Ingredients for whoopee pies:

  • 1 3/4 cups packed dark brown sugar
  • 1 cup grapeseed oil
  • 1/2 cup molasses
  • 3 cups pumpkin puree (from can: Libbys)
  • 2 eggs
  • 1 1/4 teaspoon ground clove
  • 2 Tablespoons ground cinnamon
  • 1 1/2 Tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 2 cups finely chopped pumpkin seeds

Ingredients for orange cream cheese filling:

  • 8 oz. cream cheese (room temperature)
  • 4 oz. butter (room temperature)
  • Zest of one orange
  • Salt, pinch

Method for orange cream cheese filling:
Place butter (room temperature and diced up), orange zest and salt into a kitchen-aid bowl with paddle attachment.

Cream mixture until soft and fluffy.

Add in the room temperature cream cheese, and cream until again, nice and fluffy. Note: super important to scrape down as mixing - to ensure soft icing and no lumps.

Place in the refrigerator for up to one week in a sealed plastic container.

Method for whoopee pies:
In a kitchen-aid bowl with a paddle attachment, place sugar, oil, molasses, pumpkin puree and eggs. Mix well, scraping down the sides to make sure all is mixed well.

Sift the dry ingredients and add to above. Mix on low speed until combined. Scrape the sides of the bowl and mix one more time.

Preheat oven to 350F.

Line the sheet trays with silt pats.

Using a #50 ice cream scooper, scoop batter onto pan, leaving at least one inch of space in between each scoop. Lightly tap the pan on all four sides to allow the dough to settle flat. Sprinkle with finely chopped pumpkin seeds.

Place in oven and bake 10 minutes. Rotate pan and bake for another 10 minutes, or until it springs back from the top being touched.

Allow to cool completely.

Pull out the icing so it may temper. Place into a piping bag and begin to fill the cookies.

Match up the same size cookie so that when the filling is piped inside and sandwiched they look the same on both sides.

The Greenwich Hotel
New York City, NY
Reservations: (212) 941-8900
reservations@thegreenwichhotel.com

LAYAN GARDEN PANDAN CAKE

Layan Residences by Anantara

(Serves 4)

Ingredients for pandan juice mix:

  • 120g pandan leaf
  • 30ml water

Method for pandan juice mix:
Blend pandan leaf and water together and sieve. Keep for the sponge cake and custard.

Ingredients for pandan custard:

  • 250g coconut milk
  • 100g sugar
  • 2g salt
  • 250g cream
  • 50 ml pandan juice
  • 20g all-purpose flour
  • 1 egg
  • 20g icing (confectioners) sugar
  • 250g whipped cream

Method for the pandan custard :
Boil coconut milk, sugar, salt, cream and pandan juice. Set aside. Whisk flour and egg. Add to the boiled mixture. Remove from heat (and reserve 100g for later use).

Mix icing (confectioners) sugar and whipped cream. Fold into the pandan custard mixture.

Ingredients for pandan sponge cake:

  • 6 eggs
  • 125g sugar
  • 15g cake gel (ovalette)
  • 90g all-purpose flour
  • 60g butter, unsalted and melted
  • 25ml pandan juice

Method for sponge cake:
Mix eggs, sugar, cake gel, flour and pandan juice until fluffy.

Slowly add butter.

Spread in baking tray, lined with baking paper, and bake at 180C for 15 minutes.

Remove from oven and cool on rack.

Assembly:
Cut the sponge into a rectangular shape. Spread the pandan cream.

Make two layers and chill.

Spread remaining (100f) custard mix on top. Decorate, using fresh coconut.

Layan Residences by Anantara
Phuket, Thailand
Reservations: +66 76 317 250
phuketlayan@anantara.com

TIERRA'S TIRAMISU WITH BERRIES

Tierra Patagonia Hotel and Spa

Ingredients:

  • 8 egg yolks
  • 500cc heavy cream
  • 30g dark cocoa powder
  • 200g sugar
  • 250g cream cheese
  • 250cc espresso (cold)
  • 200cc Kahlua liquor
  • 1 pack champagne cookies
  • 50g raspberries
  • 50g blackberries
  • 50g blueberries

Method:
Whip heavy cream. Slowly mix in cream cheese. Add egg yolks and sugar. Mix in the espresso, berries and Kahlua. In a baking dish, layer the mixture with the cookies, and freeze for 24 hours. Dust with cocoa powder.

Tierra Patagonia Hotel & Spa
Torres del Paine, Chile
Reservations: (800) 829-5325
info@tierrapatagonia.com

WHAREKAUHAU'S LEMON TART BY MR. JOE

Wharekauhau

(Serves 4-6)

Ingredients for sweet pastry:

  • 120g unsalted butter, at room temperature, diced
  • 75g icing sugar, sifted confectioners
  • 3 egg yolks
  • 250g plain flour
  • 2 Tablespoons water

Ingredients for lemon cream:

  • 5 medium organic or free-range eggs
  • 150g caster sugar
  • 85ml lemon juice
  • 2 Tablespoons finely grated lemon zest
  • 150ml double cream (or heavy cream)

Method for sweet pastry:
In a large bowl, with a spatula or wooden spoon, cream the butter and confectioners (icing) sugar, and then slowly beat in 2 of the egg yolks.

Add flour and, with fingertips, rub the butter mixture and flour together to achieve a crumbly texture. Add the water and press the mixture together to form a ball.

With the palms of hands, knead the pastry on a lightly floured work surface until it is blended (maximum 30 seconds - do not overwork the pastry or it will be hard and lose its crumbly texture).

Flatten the pastry slightly with the palm of your hand, wrap in cling wrap and refrigerate for 30 minutes. While the pastry is in the fridge, begin making the lemon cream.

Method for lemon cream:
In a large bowl, mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds. Add the cream and whisk it in, then place in the fridge.

Roll pastry out and line pie pan. Prick the base and refrigerate for 30 minutes. Pre-heat the oven to 160C.

Blind bake pastry shell. Bake for 10 minutes - remove weight/beans and continually bake for a further 20 minutes. Brush the inside of the pastry with the remaining egg yolk and place in oven for 1 minute. Turn oven down to 140C.

Pour the lemon cream mixture into a saucepan and warm it gently, be careful not to heat too much as it will scramble. Pour the warm mixture into the pastry case and bake for 25 minutes, until barely set. Remove from the oven and leave to cool for at least 1 hour, dress then serve.

Wharekauhau Country Estate
Wellington, New Zealand
Reservations: +64 6 307 7581
reservations@wharekauhau.co.nz

VELAA PRIVATE ISLAND'S SNOWBALL CHRISTMAS COOKIES

Velaa Private Island

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened slightly
  • 5 Tablespoons granulated cane sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine-grain sea salt
  • 2 cups unbleached all-purpose flour
  • 2 cups finely chopped walnuts
  • 1 1/2 cups confectioners' sugar for dusting cookies twice

Method:
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar.

Beat in the vanilla and salt.

Gradually add flour or gluten-free flour blend (see Recipe Notes); beating after each addition.

Stir in the nuts; mix until fully incorporated.

Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes.

Meanwhile, arrange oven rack in middle of oven and preheat to 350F.

Line two baking sheets with parchment paper; set aside.

Place confectioners' sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.

Place dough balls l1/2 inches apart on prepared baking sheets.

Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack (a sure sign of overbaked teacake cookies).

Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners' sugar. Place the sugar- coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners' sugar.

Yield:
Makes about 6 dozen (about 72) small cookies when using 1-inch size (very small) cookie scoop as indicated in the recipe. Of course, larger cookie scoops will make larger sized cookies and yield less of them.

Recipe Notes

Tips:
The dough balls will seem very small, but don't worry. The cookies puff while they bake. Store cookies in an airtight container at room temperature. Cookies will keep up to four weeks. These cookies freeze especially well. To freeze, place in an airtight container separating the layers with sheets of wax paper. To freshen frozen cookies, roll or dust them with additional confectioners' sugar after thawing.

Substitutions:
Finely chopped almonds or pecans may be substituted for the finely chopped walnuts.

Velaa Private Island
Maldives
Reservations: +960 6565 000
reservations@velaaisland.com

LAKE KORA WARM WHITE OR CHOCOLATE TART

Lake Kora

Ingredients for pastry:

  • 360g butter, diced
  • 150g icing (confectioners) sugar
  • 4 egg yolks
  • 50ml water
  • 500g plain flour
  • 1/4 teaspoon salt
  • 1 egg white, beaten until frothy

Ingredients for dark filling:

  • 435ml cream
  • 300ml milk
  • 835g dark chocolate, chopped
  • 6 eggs, beaten

Or
Ingredients for white filling:

  • 435ml cream
  • 300ml milk
  • 835g white chocolate, chopped
  • 8 eggs, beaten
  • 3 leaves gelatin, rehydrated in cold water and squeezed out.

Method for pastry:
In an electric mixing bowl, add the butter and soften with a paddle attachment.

Add the icing sugar, mix together.

Combine egg yolks and water, work into the butter.

Sift the flour and salt, gradually work into the butter mixture to make a paste.

Knead several times until smooth, refrigerate for several hours before using.

Wet the bench with a cloth, line the surface with 2 sheets of cling film.

Dust with flour and roll out the pastry, using 2 sheets of cling film to the desired thickness. You may need to pick the pastry up midway, re-dust with flour and continue to roll out.

Place pastry into the pan, push down into the corners using the cling film. Add ceramic weights or dried legumes in to the cling film.

Bake 'blind' at 160C for 15 minutes. Remove cling film and beans, return to the oven for another 5 minutes to bake the bottom.

Brush the egg white inside the pastry to plug any small holes

Method for either filling:
In a saucepan, bring the cream and milk to the boil.

Whisk in the chocolate until melted and emulsified.

In another bowl, have the eggs ready.

Whisk the chocolate mixture on the eggs (gelatin if making white) and strain through a fine sieve into a jug.

Preheat the oven to 130C.

Place the tart shell and pan into the oven, pull the rack out halfway, pour in the filling and bake for approx. 11/4 hours, it could take another 10-15 minutes depending on the oven.

Remove from the oven, cool on a rack. While pastry is still warm, use a sharp tipped knife and run around the inside of the pan - above the surface of the tart - to tidy up its appearance.

To serve, place the portions into a preheated 200C oven for approx. 2-3 minutes or until the thin end starts to wobble. Great with Greek yogurt or vanilla bean ice cream.

Lake Kora
Adirondacks, New York
Reservations: +64 27 566 8776
reservations@lakekora.com

ANNANDALE SHORTBREAD

Annandale

Ingredients:

  • 675g butter, softened
  • 420g icing sugar (confectioners)
  • 3 teaspoons vanilla paste
  • Additional flavoring to taste
  • 41/2 cups flour (must be level cups)
  • 11/2 cups corn flour (heaped cups)

Method:
In an electric mixer with a paddle attachment, cream the butter and icing sugar well.

Add vanilla paste and desired flavoring.

In a mixing bowl, stir the flour and corn flour together, add to the butter.

Mix well then shape into 76mm long x 25mm wide log. Cover with plastic film and refrigerate for 3 hours or overnight.

Preheat oven to 110C. Chill a baking sheet.

Remove shortbread from fridge and cut the block into 5mm finger shapes.

Lay these fingers onto non-stick, parchment-paper-lined chilled baking sheet.

Place into center of the oven and bake for 1 hour.

Once cooked, remove shortbread and place onto a cooling rack to cool. Store in a dry air tight container.

Annandale
Akaroa, New Zealand
Reservations: +64 27 566 8776
reservations@annandale.com

LAUCALA ISLAND CINNAMON STARS

Laucala Island

Ingredients for dough:

  • 1kg shredded coconut
  • 800g caster sugar
  • 200g egg white
  • 200g icing (confectioners) sugar
  • 20g cinnamon powder
  • 4g salt

Ingredients for icing:

  • 400g egg white
  • 2kg icing (confectioners) sugar
  • 50g lemon juice

Method:
Toast the shredded coconut in oven at 180C until light brown. Cool.

Prepare the icing, mixing together whipped egg white, icing (confectioners) sugar and lemon juice. Cover with a wet cloth until needed.

Mix all ingredients for the dough in a kneading machine until smooth. Roll out the dough at 8mm.

Spread, on the top, a thin layer of icing with a spatula. Let dry for 10 minutes.

With a star-shaped dough cutter, cut out the stars and place them on a baking tray lined with silicon paper.

Bake for 2-3 minutes at 210C the bottom and 250C the top.

Laucala Island
Fiji
Reservations: +679 888 0077
reservations@laucala.com

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