Linzer Tart Cookies

Ingredients

1 Cup (2 sticks) unsalted butter, softened

½ Cup confectioners sugar

½ Teaspoon salt

2 Cups all purpose flour

½ cup almonds, finely ground

1 Teaspoon of either vanilla or almond extract

1 Jar raspberry jam, seedless

Confectioners sugar, for dusting

Directions
In the bowl of a stand mixer, add the butter and gradually add the sugar, beat until butter has turned a pale yellow and all the sugar has been incorporated. While mixer is still running, add the extract, and ground almonds. Next add the salt and flour mix just until all the flour has been merged with the butter mixture. 

Scoop the dough out of the bowl, flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. 

Preheat oven to 350° F
 Remove dough from refrigerator and allow to stand for 10-15 minutes on the counter and cut in half. On a lightly floured work surface roll out the first portion of dough to a ¼ inch thickness. Cut into rounds using a 3 to 4 inch cookie cutter. Place cookies on a parchment lined cookie sheet and set aside. Roll out the second portion of dough, just as you have the first. Cut rounds, but this time using a 1 to 2 inch cookie cutter, cut a circle in the center of the cookies. Place on a parchment lined cookie sheet, and place both cookie sheets into the oven and bake for 10 to 12 minutes, or until bottom of cookies are golden brown. Remove from oven and allow to cool on the baking sheets.

Turn the cookies (without the holes) so that the bottom (flat side) is facing upward, spread with ½ to 1 tablespoon of raspberry jam and top with the other cookie (with the hole) flat side down. Dust all the cookies with confectioners sugar. Cookies will keep in an airtight container for about 1 week or they can be frozen. Enjoy!! 

Asian Sweet & Sour Pork

Marinade

1 Pound pork tenderloin (or Chicken breast)

3 Tablespoons soy sauce

1 Tablespoon rice wine or dry sherry

1 Tablespoon corn starch

Sauce

1/3 Cup granulated sugar

¼ Cup ketchup

2 Tablespoons soy sauce

¼ Teaspoon salt

½ Cup reserved pineapple juice

1 Tablespoon rice wine vinegar

¼ Cup red wine vinegar

1 8oz Can pineapple chunks, in juice

1 Carrot, cut into ¼ inch rounds

½ Green bell pepper, cut into 1 inch pieces

½ Cup Bread and butter pickles, chips

½ Medium onion, thick slices

1 Tablespoon corn starch, dissolved in ¼ cup water

Batter

1/3 Cup all purpose flour

1/3 Cup corn starch

½ Teaspoon baking powder

1 Egg white

1 Tablespoon vegetable oil

¼ - ½ Cup warm water, as needed

3 Cups canola oil, for deep frying

Directions

Cut pork (or chicken) into 1 inch cubes. In a medium sized bowl, mix the marinade ingredients, add the meat and toss to coat. Set aside for 20 minutes.

Prepare the sauce, in a small sauce pan combine the sugar, ketchup, soy sauce, salt, pineapple juice and vinegars and place on low heat and bring to a simmer. Once the sugar has completely dissolved add the pineapple chunks, carrots, peppers, pickles and onion, and allow to simmer for approximately 15-20 minutes or until the carrots are slightly softened. Turn heat off and allow sauce to cool.

Heat up a wok or a thick bottomed sauce pan and add the oil for deep frying. Bring the oil to 350 – 375° F.

Using a strainer or colander drain the excess marinade from the meat, and in the bowl used for the marinade combine the flour, corn starch, baking soda, egg white, oil and enough water to form a batter will coat the back of a spoon. Add the meat to the batter mixture and make sure each piece is well coated. Begin adding the meat to the heated oil, be careful not to over crowd the pan/wok, and fry until golden brown. Using a slotted spoon, remove the meat from the oil and place on a dish that has been lined with paper towel.

Place the sauce pan containing the sauce on medium heat, meanwhile prepare the slurry (Mix the corn starch and water). Slowly add the slurry to the sauce, until the sauce reaches the desired thickness.

I usually ladle the sauce/ vegetables over the meat before serving, but you can combine the sauce/vegetables with the meat and mix to coat. Serve with steamed rice. Enjoy!!