Ancient Grains for Modern Meals - Maria Speck [116]
2 Whisk together the white whole wheat flour, almond meal, baking powder, and salt in a large bowl. Take care to break up any clumps of almond meal with your fingers. Make a well in the center.
In a medium bowl, vigorously whisk together the olive oil and brown sugar for about 1 minute until the sugar starts to dissolve and the color lightens, about 1 minute. Add the orange juice, zest, rosemary, and vanilla extract; whisk to combine. Pour the oil mixture into the center of the flour mixture. Combine the wet and the dry ingredients with a dough whisk or a wooden spoon until just incorporated. Do not overmix.
3 Place a 12 by 18-inch sheet of parchment paper on a work surface in front of you, the long side parallel to the edge of the counter. Scrape the soft, moist dough onto the bottom third of the parchment paper. Using your hands, roughly shape the dough into a 14-inch-long log about 1½ inches in diameter. Use the parchment paper to help you roll it up into a tight log. Twist the ends to secure the log. Chill in the freezer until the dough has firmed up, about 1½ hours (it will still be soft to the touch).
4 Place 1 rack in the top third of the oven and the other in the bottom third, and preheat to 350°F. Line 2 large rimless baking sheets with parchment paper. Place the turbinado sugar in a small bowl.
5 Unwrap the log and cut it with a sharp knife into slices a little less than ½-inch thick (the dough will still be soft). Gently press the top of each cookie into the turbinado sugar and place it on a prepared baking sheet, spacing at least 1 inch apart.
6 Bake both sheets at the same time, swapping them halfway, until the edges and bottoms of the cookies turn golden brown (they will still yield slightly when pressed with a finger), 16 to 18 minutes. Carefully slide the cookies with the parchment paper onto a wire rack to cool completely. They will crisp as they cool.
Riesling Zabaglione over Red Currants
Italian zabaglione, or sabayon in French, is a billowy custard, light yet deeply scented with aromatic wine. Despite its sophisticated name, it is a cinch to prepare and impressive to serve. In short, zabaglione is a host’s dream. You can whip it up in an instant after your guests have cleaned their plates. Just be sure to line up your ingredients and clean and chill the fruit ahead of time (sugar them a few minutes before you start beating the eggs). Tart red currants are my first choice, but strawberries or a mix of summer berries work nicely as well. Do I need to say: no whole grains in this dessert? It pairs beautifully with the Sardine Tart with Sweet Bell Peppers and Currants or with the Caramelized Onion Quiche with Lavender and Crisped Prosciutto. SERVES 4
RED CURRANTS
1 pound red currants, rinsed and drained
2 to 3 tablespoons turbinado or granulated sugar
ZABAGLIONE, AND TO FINISH
3 large egg yolks, at room temperature
3 ounces semidry Riesling or Sauvignon Blanc (¼ cup plus 2 tablespoons)
3 tablespoons granulated sugar
1 tablespoon Grand Marnier or other good-quality orange-flavored liqueur
1 First, prepare the red currants. Work on top of a medium bowl: using a fork, remove the red currants from their stems with a single downward scraping motion. Combine the currants with sugar to taste, and set them aside for 15 to 30 minutes for the juices to draw.
2 To make the zabaglione, prepare a water bath: bring a large saucepan with about 1 inch of water to a lively simmer but not a vigorous boil. Whisk together the egg yolks, wine, and sugar in a large stainless steel or copper bowl and rest the bowl on the saucepan. Be sure the bottom of the bowl does not touch the water.
3 Using a handheld mixer at medium speed, beat the mixture on top of the water bath until it triples in volume and becomes glossy, 3 to 4 minutes. First it will expand and become airy, light, and foamy. After about 2 minutes it will thicken and then turn glossy and more stable—done! Be sure to scrape the bottom and sides of the bowl with the beaters so the eggs don’t scramble. (You can also use a large balloon