caraway seeds, caraway crackers, kim hendrickson
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

December 2015 Posts

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  The Tea House Times Guest Blog - Kim Hendrickson
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GOOD LUCK IN SMALL BITES by Kim Hendrickson

Sunday, December 13th 2015 @ 5:50 PM

When I was a teenager, I worked in a bakery.  It was my first real job and I absolutely loved it.  The man who owned it allowed me to participate in every aspect of the business, from taste testing his creations to working in the kitchen dipping cookies in chocolate, or using tweezers to place candy eyes on Easter bunnies.  

He asked me to guess at prices for new items for the front of the house to make sure they were in line with what customers might expect to pay, critique the cookie recipes I developed for the shop at Christmas, and provide input on how the shop displayed breads and pastries.   I didn't know it at the time, but my experiences in his shop lead me to pursue a career in the food industry that began with the French Culinary Institute a few years later. . I've always loved to bake, but it was the baker's (the owner) influence that has remained with me all of these years.. He made me feel important, and I will always be grateful for that.

One of the many cookies this baker made for the holidays was a caraway cookie that, to be honest, didn't sell well to the average customer.  But he was German, and his German customers loved them because they reminded them of home.. He said that eating caraway was good luck for the New Year, and since my Czech grandma always made cabbage with caraway for the new year meal, I always looked forward to making them. The cookies were buttery, and both savory and sweet.  Which may explain my passion for those divergent tastes!

In any event, here is the recipe for you to enjoy. These make wonderful cookies to serve with wine for your holiday gatherings or use them as a canapé base for an hors d'oeuvres, or just serve the to anyone to spread good luck to everyone in your life, before, during or after the New Year! 

Happy Holidays, everyone.

 

CARAWAY CRACKER 

Yield: 2 dozen

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten 

2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon caraway seeds

Preheat oven to 375F. Line baking sheets with parchment.

Cream butter and sugar together in a medium bowl. Add eggs and combine. Set aside. 

Combine the dry ingredients, including the caraway seeds together. Add the dry ingredients to the butter/sugar and mix to combine. 

The dough will be sticky. Wrap in plastic wrap and chill. Roll the dough out onto a floured surface to 1/8-inch. Use any shape cutter to cut out shapes. Place on the prepared baking sheets 1-1 1/2-inch apart. Bake for 10 minutes or until the bottoms are golden brown (tops may not look brown). 



~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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