Dayrecipe Food Community

Active time: 1 1/4 hr Start to finish: 2 3/4 hr (includes cooling)

Makes 6 to 7 dozen cookies.

INGREDIENTS

• for cookies
• ingredients for basic butter cookies
• 1 1/2cups confectioners sugar for dredging and dustingfor lemon curd
• 3/4cup fresh lemon juice
• 1tablespoon finely grated fresh lemon zest
• 3/4cup granulated sugar
• 1stick (1/2 cup) unsalted butter, cut into bits
• 2tablespoons cornstarch
• 1/2teaspoon salt
• 4large egg yolksspecial equipment:a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)

DIRECTIONS Prepare cookie dough:
Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

Make lemon curd:
Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.

Roll out dough:
While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.

Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.

Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.

Cooks’ notes:
• Cookies (baked and coated with confectioners sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
• Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered.
• Sandwiched cookies (without additional confectioners sugar) keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days.

Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it’s during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.

Makes 1 1/2 cups.

INGREDIENTS

• 1/2 pound black olives, pitted, drained of their liquid
• 4 anchovy fillets
• 2 tablespoons capers, drained
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon grated orange zest
• 8 sprigs of thyme, leaves only
• 4 tablespoons olive oil

DIRECTIONS Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

Pairing chick-peas and Swiss chard is nothing new—Armenians have been doing it for generations. But with great tomatoes and a squeeze of lemon, this quick vegetable stew is as fresh as summer. If you can’t find Swiss chard, spinach is an authentic substitute.

Serves 2.

INGREDIENTS

Serve with: A black bean salad and burger toppings like pepper Jack cheese, lettuce, and sour cream. Hamburger buns are optional. Dessert: Dulce de leche ice cream and sliced strawberries.

Makes 6 servings.

INGREDIENTS

• 1 1/2pounds ground turkey
• 1/2cup finely crushed tortilla chips (crushed in resealable plastic bag with mallet)
• 6tablespoons chopped fresh cilantro
• 1tablespoon chili powder
• 1teaspoon salt
• 1teaspoon ground cumin
• 1/2teaspoon ground black pepper1cup purchased chunky salsa
• 1/3cup fresh corn kernels

DIRECTIONS Oil grill rack. Prepare barbecue (medium-high heat). Combine turkey, crushed chips, 4 tablespoons cilantro, chili powder, salt, cumin, and pepper in large bowl. Using fork, mix together. Form 6 patties, each about 3 1/2 inches in diameter.

Mix together salsa, corn, and remaining 2 tablespoons cilantro in small bowl. Set aside.
Grill burgers until cooked through, about 5 minutes per side. Divide among plates. Spoon salsa over burgers and serve.

INGREDIENTS

DIRECTIONS