Baklava Cookies Good Stuff By Top Chef Spike Mendelsohn Recipes

BAKLAVA THUMBPRINT COOKIES

Steps:

• In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

BAKLAVA COOKIES GOOD STUFF BY TOP CHEF SPIKE MENDELSOHN

Steps:

• Preheat oven to 350 degrees.
• To make cookies, in a bowl, mix together flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the egg and vanilla. Slowly blend in the flour nut-mixture.
• Using your hands, form small, round dough balls and place them on ungreased baking sheets. Gently press down in the balls to slightly flatten each cookie.
• To make the glaze, heat the honey, butter, vanilla, lemon juice, and cinnamon in a large saucepan over low heat until syrupy. Set aside until ready to use.
• Bake the cookies for 10 minute or until golden. Remove from the oven and drizzle the glaze over the cookies. Let stand on the sheets until cooled completely.

GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN

Steps:

• Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).

FREE-RANGE TURKEY BURGER GOOD STUFF SPIKE MENDELSOHN

Steps:

• To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute Remove from the heat and set aside.
• Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery, mixture, lemon zest, lemon juice, and combine well.
• For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.
• Butter and toast buns.
• Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.
• To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.

HOMEMADE BASIC MAYONNAISE TOP CHEF SPIKE MENDELSOHN

Steps:

• Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
• If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.