sparkling rosé & spring birthdays

I've been a terrible, horrible, no good blogger lately. 

Please forgive me.

I do have fun spring food photos to post, a couple delish recipes to share and some simple entertaining techniques to offer. 

Cheers to spring!

Looking for a quick healthy dinner? 

Saute organic chicken sausage (this one has apple and smoked gouda), with sliced cremini mushrooms, sliced okra, fresh minced rosemary, minced garlic and edamame-- a funky delicious hodgepodge. 

 

Lovely flutes of pre-dinner rosé on the patio.

YUM Veggie Burger with sliced avocado and Tomato Basil Soup from Austin's Galaxy Cafe.

Funky Chinese take-out containers for a picnic-inspired photo shoot. Coming soon in the summer issue of Fort Worth Foodie!

Blackberry Mojitos with Serrano Simple Syrup 

from my Cinco de Mayo cooking class at Market Street

yields approximately 4 cocktails

2 cups water

1 cup sugar

2 serrano peppers, cut in half

2 cups blackberries

2 cups fresh mint

Juice and zest of 2 limes

1 bottle prosecco

Begin by making serrano simple syrup: simmer water, sugar and serrano halves in a small saucepan over medium high heat until thickened and reduced by half, approximately 10 minutes. Cool.

Meanwhile, muddle together mint and lime juice/zest in a large mortar and pestle. Set mixture aside in a small bowl. Next, muddle together blueberries and simple syrup. Split blackberry mixture between four glasses then top with divided mint mixture. Stir and add ice to glasses. Top glasses with prosecco.

A pre-birthday cupcake surprise for me! 

Vanilla with Cream Cheese Frosting.

My go-to guacamole recipe for a fiesta: Orange Peel Guacamole

This stuff is addictive and doesn't last long.

yields approximately 2 cups.

pulp of three ripe avocados

1 jalapeno, ribbed, seeded and minced

1/2 cup fresh cilantro, chopped

juice of two limes

1 tablespoon orange zest

juice of ½ orange

1 clove minced garlic

1/4 cup minced red onion

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and a sprinkling of coarse salt.

My latest Pinterest screen-shot:

champagne, cocktails, bright patterns and Daniel Craig :)

To-die-for chocolate meringue pie from The Black Rooster Bakery

Gorgeous antique treasures: crystal wine stoppers. 

Too big for some of my bottles but too beautiful not to display.

 

Dad's charred corn on the cob. Perfect to stir in to summer salads.

Lazy Sunday Charcuterie Board: Salami, Manchego, Dark Cherries, Brie, Rainier Cherries, Crackers and Marcona Almonds-- perfect with a glass of rosé of course.

A much appreciated article in the June issue of 

Inside Fort Worth magazine (page 8).

Mini Espresso Chocolate Puddings with a Strawberry Orange Compote for a Linguine and Dirty Martinis engagement party.

What a delicious spring this has been! 

Bring on summer...

a perfect punch to share

When asked to write some "Sweet Sips to Share" recipes for the winter issue of Fort Worth Foodie, I wanted to put interesting, yet simple twists on seemingly traditional seasonal drinks:

cider, eggnog, cocktails and holiday punch.

My mother made a simple punch last Christmas with blood orange Italian soda, lime juice and white rum. It was bubbly, tart, not-too-sweet and festive.

For my rendition of the recipe, I added the intense juice from kaffir limes along with several dashes of bitters to add complexity to the punch flavor.

Blood Orange + White Rum Punch

with Kaffir Lime

Yields 4-6 servings

4 cups blood orange Italian soda

Juice of 2 kaffir limes, plus additional slices to garnish

1.5 cups white rum

4 -6 dashes of bitters

frozen blood orange slices, to garnish if desired

Combine all ingredients.

Serve in a vintage punch bowl with frozen blood orange slices to keep the punch chilled.

Hello, gorgeous.

photo courtesy of Kari Crowe

Or, serve individually from a chilled pitcher with kaffir lime rounds.

Happy sipping!

a photo stage & sugared sage

I was recently given a marvelous opportunity to be part of a luxe publication promoting female entrepreneurs nationwide!
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This December, the first CRAVE Fort Worth guide will be unveiled full of fearless female business women all over the area. I am honored to be among many of these ladies I have admired for years.
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In preparation for my Linguine and Dirty Martinis photo spread, the fabulous photographer, Kari Crowe, arrived to my tiny shoebox apartment to photograph some of my food styling efforts.
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To prepare my menu, I focused on texture, color, taste and the types of dishes that truly define Linguine and Dirty Martinis. Below are personal pictures from the shoot. Professional shots to come!

These cocktails are bright, bold and have a subtle kick of my favorite autumn herb. I served these in chic, vintage martini glasses with a ribbon of plum. Highball glasses would be beautiful as well.

Berry and Sugared Sage Martinis

yields approximately 4 martinis
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1/2 c fresh blueberries and/or blackberries
1 c sugar plus 1/2 c to sugar sage
1 c water
8 fresh sage leaves
1 bottle off-dry champagne

Mix 4 sage leaves in a container with 1/2 c sugar. Let sit for sugar to adhere.

Simmer berries, water, 1 c sugar and 4 sage leaves over medium heat approximately 30 minutes until thickened. Let cool then chill completely in refrigerator.

To mix cocktail, mix one part chilled berry syrup with two parts champagne. Garnish with a sugared sage and berry skewer.

While simmering this tangy simple syrup, I also simmered a bold mixture of aromatics perfect to shine in a photo. These aromatics are ideal for a spiced cocktail or to naturally fragrance your abode with an intense, spicy scent.

To mix, combine:

2 c apple cider
2 c water
1 c brown sugar
2 cinnamon sticks
3 star anise
citrus rind
citrus slices
1 sliced red jalapeno for a fiery addition!

Simmer and enjoy!
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The following appetizer is simply beautiful. Assembly-only preparation creates intense ease.

Blood Orange, Goat Cheese, Prosciutto Baguette and Pistachios

Delicately layer:

baguette (I used prosciutto black pepper baguette)
with goat cheese,
fresh thyme,
a segment of blood orange
and chopped, toasted pistachios.

Drizzle with fine honey (I used lavender honey).

This salad is elegant and refined. For the shoot, I served the salad chilled but a warmed version would be a perfect rustic alternative for chilly autumn evenings.
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Sausage and Fennel Salad with Dried Cherries, Pecans and a Warm Rosemary Vinaigrette

Serves 2.

juice and zest of 1 lemon
1/2 T fresh rosemary, minced
1/4 c fine olive oil
salt and fresh-cracked pepper to taste

2 links organic turkey sausage, browned and sliced on the bias
1 fennel bulb, sliced thin
1 celery stalk, sliced on the bias
1/4 cup fresh Italian parsley leaves
1/4 cup red onion, sliced thin

2 T dried cherries
2 T walnuts, toasted and chopped

Combine lemon, rosemary, salt and pepper. Slowly whisk in olive oil to emulsify. Toss with warm sausage then toss with fennel, celery, red onion and parsley. Garnish with toasted pecans and dried cherries.

Fig and Plum Tart

For this tart delicacy, perfect for breakfast, dessert or an afternoon snack, I chose glossy, bright plums and plump, green figs for a color contrast.

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For crust:

1.5 c AP flour

1 stick unsalted butter, cubed and cold

1 t salt
8 T ice water

Fruit filling:

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4 plums, sliced uniformly

3 figs, sliced uniformly

2 T turbinado sugar

1 egg, whisked and thinned with 1 T water

1/2 c apricot preserves, heated and thinned with 1 T lemon juice

Combine flour and salt in a large bowl. With fingertips, cut in butter into dry mixture until butter is pea shaped.

One tablespoon at a time, add cold water until a homogenous dough forms. Knead dough several times, careful not to overwork, and form into a flat disk. Cover with plastic wrap and chill one hour.

Meanwhile, preheat oven to 375 degrees. Brush flour onto a cool, dry surface. Roll out chilled disk into a larger circle-- about 1/4 inch thick. Transfer dough circle to a baking sheet covered in parchment paper. Chill on sheet for 5 minutes to firm up dough.
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To assemble tart, arrange plums in a decorative pattern leaving a 1/2 inch outside border to later fold over. Finish with scattered fig slices. Carefully fold over edges to seal tart around fruit. Add your egg wash-- brush whisked egg mixture atop crust. Finish by sprinkling crust with turbinado.

Bake approximately 45 minutes until pastry is golden brown. While tart is cooling, brush tops of fruit and crust with heated apricot preserved to add sheen and sweetness. Cut into wedges and serve.

Speaking of tarts....along with candies, compotes and jams galore, please keep posted for upcoming news from Linguine and Dirty Martinis:
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In a seasonal rut?

go Homemade for the Holidays

with Linguine and Dirty Martinis!

Delicious details coming soon...

orange soufflé and a burger stray

I remember it like yesterday--

my favorite annual shopping trips to Houston.

Sure,

I was 13.

Packed with pink braces,

Frizzy, curled bangs,

Too-skinny arms and insecurities galore...

But the trips to visit my fabulous aunt and uncle in their gorgeous West U house were ones to savor.

The weekend always began with:

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homemade jarred apple sauce
atop All Bran

(Uncle Kim's Favorite)
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followed by a gals lunch at the Houston Galleria Neiman Marcus.
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The smells and tastes of these classic recipes continue to resonate with me in fellow Fort Worth and Dallas NM eateries:

Houston NM Cafe-- best-known for their moist and insanely buttery monkey bread, strawberry butter, spiced tea and chocolate-drenched after-lunch mints to bid patrons adieu.

Fort Worthians are spoiled with an airy alternative to the buttery monkey bread delights: dark brown popovers complete with strawberry butter, demitasse glasses of chicken broth to sip, not-too-sweet coconut cake and the perfect lemon bar after a tea sandwich sampler with orange soufflé.

After our shopping binges, the luxury continued with my favorite banana pudding tucked away to chill in a gorgeous trifle dish-- made famous by my aunt.

I became so nostalgic of this comforting dessert--
I had to make it myself.

Aunt Bettie's Banana Pudding

(Shhh...from the back of the Nilla Wafer box)

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 Nilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Nilla Wafers and banana slices, for garnish

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool to room temperature and refrigerate to fully chill. Garnish with additional wafers and banana slices just before serving.
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In anticipation for a night on the town this past Father's Day weekend, I crafted a sweet cocktail made to tickle my palate before a heavy Southern dinner.

Nectarine Cardamom Syrup with Sparkling Cava

This cocktail is gorgeous-- the blood orange hue of the syrup topped with sparkling wine creates a play on a "Tequila Sunrise" to the eyes.

Makes four cocktails.

Simple syrup:

2 c water

1 c sugar
1 nectarine (pit and all), sliced
1/2 t ground cardamom
1/2 t lemon zest

Combine ingredients and simmer on medium heat until reduced by half (about one hour). Strain and chill*.
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To assemble cocktail:

Add 1 part chilled syrup to a champagne flute. Top with 2 parts sparkling Spanish Cava. Garnish with sliced nectarine.
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*Morning after tip:

Warmed fruit remnants from syrup would be divine atop morning oatmeal.

After some luscious sips to cool me down, my boyfriend and his sweet family headed to Brownstone, the newest eatery voyage from Top Chef's Casey Thompson, for some made-from-scratch Southern fare, artisan cocktails, and to pay homage to his dear ole' Dad.

Amongst dirty martinis (a Serrano Celery Caipirinha for me) and cold beer we happily anticipated the arrival of our appetizers:

Smoked Beet Hummus with Local Vegetables & Pumpernickel

Chicken Pot Pies in an empanada form

Homemade Biscuits with Venison Sausage & Apricot Preserves

Our appetizers were tasty but our fast-moving group became antsy at the slow-paced vibe of the brand-new restaurant.

Our ingenious solution?

Off to Fred's Texas Cafe for my favorite burgers in Fort Worth to round off the meal.

I paid penace for my deep-fried sins the next noon and prepared a protein-packed meal perfect for a hangover. The nutty brown rice, earthy mushrooms and just-broken yolk are the perfect canvas for the light, herbaceous finishes.

Lunch for One:

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Fried Egg atop Roast Creminis & Brown Rice with Grapeseed Oil, Scallions and Fresh Tarragon

1 serving brown rice, warm

1 egg (I use large, organic & cage free)

1 t unsalted butter

1/2 c cremini mushrooms, cleaned and sliced
a sprinkling of :

fresh scallions, fresh tarragon, kosher salt & grapeseed oil

Preheat oven to 400 degrees. Arrange sliced mushrooms on pan with a sprinkling of olive oil and kosher salt.

Roast approximately 15 minutes until golden brown. Meanwhile, fry egg in melted butter until white is just cooked through and yolk is runny.

Slide egg atop a bowl with brown rice. Add mushrooms and finish with scallions, tarragon, kosher salt, grapeseed oil and fresh-cracked pepper.

Break yolk, mix bowl and enjoy! If engaged in clean-out-the-fridge mode, sliced avocado would also be a nice addition.
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Speaking of avocados...

The Summer Issue of Fort Worth Foodie, All in the Family, is now available at local Fort Worth stores and eateries!

My current article is the second of my Easy Entertaining column--

Summer Spread: Dips, Spreads and Pestos for All Occasions

featuring my tangy Orange Peel Guacamole recipe.

Orange Peel Gucamole

(photo courtesy of the hip Josie Singleton)

Yields 2 cups.

This recipe is the perfect party dip-- elegant enough for hors d'oeuvres but relaxed enough for a laid-back affair. The orange zest adds a citrus-like flavor dimension and olive oil adds richness.

Pulp of three ripe Hass avocados
1 jalapeno, ribbed, seeded and minced
1/2 c fresh cilantro, chopped
Juice of two limes
1 T orange zest
Juice of 1/2 orange
1 clove garlic, minced
1/4 c red onion, minced
1 T extra virgin olive oil
Fleur de sel to taste

Mash all ingredients together until chunky. Garnish with cilantro leaves, thin-sliced orange peel and fleur de sel.
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After noshing this lovely dip (sure to be a hit),

PICK

up an issue of Fort Worth Foodie,

RELAX
with your favorite summer cocktail &

TAKE ADVANTAGE
of your local eateries!

much ado about dumplings

In case you haven't heard...

I'm obsessed with dumplings.

Potstickers, gnocchi, ravioli, spring rolls, spaetzle.

Chopsticks, hand-held, dipping sauces or pan sauces.

You name it. I'll eat them

For my birthday, my parents gave me the perfect reference full of my favorite lovely packaged delights:

The Dumpling: A Seasonal Guide by Wai Hon Chu

The glory of this book is the variety, inventiveness and seasonality that makes you think far beyond the norm pork potsticker.

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Dumplings are listed by monthly seasonality-- my favorite aspect of the book. Although I strive to write my own recipes and invent creative flavor combinations-- this is definitely a great source of inspiration!

Speaking of dumplings...some of my favorite dumpling recipes from Linguine and Dirty Martinis have included:

Pan-Fried Edamame Mint Potstickers

light & bright

Currant Brie Turnover with Garam Masala

creamy & chewy

Delicata Squash Ravioli with Fresh Oregano, Crispy Pancetta & Ricotta Salata

salty & savory (shown)

Steamed Chicken & Radish Potstickers with Soy Muddled Blackberries

spicy & tart

Recently, while brainstorming

Summer cocktail combinations

I concocted a refreshing, tart sangria-- almost too gorgeous to drink!

Almost...

30 minute Sangria with Fresh Berries & Soaked Hibiscus Flowers

I served this sangria with a rustic flair-- complete with berry seeds, a floating hibiscus and all!

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For an elegant twist, strain and combine with ice in a martini shaker to serve in a martini glass or highballs.

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Cocktail ratio:

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2 parts chilled dry red wine

1 part muddled berries

blueberries, raspberries and blackberries will do!

1/2 part wild hibiscus flowers soaked in syrup

a sprinkle of sugar

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Combine ingredients and chill for 30 minutes. Serve cold.

I recently had a sunny & bright lazy lunch on the patio at Tillman's Roadhouse: an eatery supporting local fish, meat, poultry and produce with housemade touches and whimsical reinventions of childhood favorites.

I sipped on an icy cool brew and thoroughly savored an artisan sirloin burger from Burgundy Pastures with local goats gouda, razor-thin purple onions and housemade pickles with lemon rind. On the side were perfectly seasoned kennebec fries with parmesan and housemade chipotle ketchup. Made-from-scratch garlic ranch was also a pleasant afterthought.

For dessert, we were surprised with a frozen smorgasbord, playfully deemed the "Ice Cream Truck" complete with a homemade raspberry lemon popsicle, lucky charms push pop, German chocolate cone and made-from-scratch ice cream sandwich. Delightful!

For a later joyful occasion, I decorated my apartment with banners, cards, bakery sweets and gifts for my boyfriend's birthday!

We celebrated on a gorgeous Sunday evening with a BBQ complete with his favorite made-from-scratch comfort foods.

I left grilling to the guys while I savored a margarita and quickly prepared this 5 minute side dish-- a perfect addition to grilled meats!

Goat Cheese Cream Corn with Fresh Thyme and Crushed Peppercorns

6 ears fresh corn (about 2 cups)

1/2 c red onion, chopped

2 T fresh thyme

1 c heavy cream

1/2 c crumbled goat cheese

1 T honey

1/2 t cayenne

salt and crushed peppercorns to taste

Saute onions with 1 tablespoon olive oil until translucent. Add corn and thyme. Saute for a few minutes to soften and infuse fat.

Add cream, honey and cayenne and let reduce several minutes. Fold in goat cheese and add salt and peppercorns to taste. Serve hot.

Before the party, I spent my morning baking this festive cake to fulfill his favorite dessert: yellow cake with chocolate frosting. I filled the layers with a tangy made-from-scratch curd and added espresso to the chocolate frosting for depth.

Birthday
Butter Cake
with Fresh Blackberry Curd Filling
& Dark Chocolate Frosting

Equipment:

2 round springform cake pans

(I used 6 and 7 inch pans)

offset spatula

stand mixer

Butter Cake:

(Adapted from The Cake Bible All-Occasion Downy Yellow Butter Cake)

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6 large egg yolks

1 c whole milk

2 and 1/4 t vanilla

3 c cake flour

1 and 1/2 c sugar

1 T plus 1 t baking powder

3/4 t salt

12 T unsalted butter, softened

Preheat oven to 350 degrees. Grease and flour springform pans. Set aside.

Combine dry ingredients in stand mixture and mix for 30 seconds to evenly distribute. On a medium setting, beat butter and milk into dry mixture for approximately 1.5 minutes. Scrape down sides. Slowly add eggs and vanilla in three portions, beating 20 seconds after each addition.

Scrape batter into pans and smooth tops-- mixture should be about halfway full. Bake approximately 35 minutes for small cake and 50 minutes for large cake until a toothpick inserted comes out clean.

Set cakes on a cooling rack until cooled completely. While cakes are cooling, make the fresh blackberry curd.

Fresh Blackberry Curd:

Yields 2 cups.

8 egg yolks

1/2 c sugar

1/2 c fresh blackberry juice (I used a juicer to remove seeds)

2 T orange zest

12 T unsalted butter, softened

pinch of salt

Combine egg yolks, blackberry juice, orange zest and sugar in a saucepan. Over medium high heat, cook mixture, whisking constantly, approximately 8-10 minutes until thickened. Remove from heat and slowly add butter and salt, tablespoon by tablespoon, until melted and combined. Strain.

Chill curd with plastic wrap directly on top to prevent a skin from forming. Make frosting.

Dark Chocolate Frosting:

Yields 4 cups.

24 ounces good semisweet chocolate, melted and cooled

1 cup boiling water

1 cup unsweetened cocoa powder

1/2 t espresso powder

1/4 c confectioner's sugar

4 and 1/2 sticks butter

pinch salt

Beat butter, sugar and salt until light and fluffy. Meanwhile, combine cocoa powder and espresso powder with boiling water to form a paste. Add melted chocolate and cocoa paste to whipped butter. Beat 1-2 minutes until combined thouroughly.

To Assemble Cake:

Level off cooled cakes with a serrated knife.

Slice each cake horizontally into two equal layers with a serrated knife.

On serving platter or cake stand, assemble parchment paper beneath large cake bottom layer before icing.

Using an offset spatula to distribute filling and frosting, begin layering:

bottom layer of large cake

then blackberry curd,

top layer of large cake,

chocolate frosting to glue the next cake,

bottom layer of small cake,

blackberry curd then

top layer of small cake.

Using offset spatula, add "crumb coat" of frosting to the cake. Chill for 30 minutes.

Ice the cake. Dip spatula into ice water to keep frosting cool and smooth clumps with ease.

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Remove parchment paper to display clean edges beneath cake.
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Using a piping bag, pipe decorative borders around each layer

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Decorate with candles or edible flowers as desired!
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spiced pear fizz & luck o' the Irish

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Sunday...my new Saturday and favorite day of the week. Last Sunday was especially lovely-- the sun was shining and patrons everywhere seemed to be in a relaxed, cheery trance.

My solo lunch was spent sipping a smoothie from Central Market and flipping through the newest Fort Worth Foodie on the sun-drenched patio. I later amped my state of relaxation with a hot rock pedicure and late afternoon bar stools, cold beers and live music at the Love Shack So7.

After I worked a fine appetite up, my boyfriend and I meandered to Terra Mediterranean Grill to join a slew of chefs, bakers and foodie-makers for a mezze feast at its finest.

We noshed, shmeared, slurped and crunched a plethora of simple, Mediterranean plates:

earthy baba ghanoush
smooth hummus

spiced veggie moussaka
minted lebni yogurt

fried calamari with spicy tahini

warm pita

savory lamb moussaka

airy falafel

charred lamb and chicken kabobs with saffron rice
gyro with tzatziki

After I stuffed myself silly, our crew strolled across the street for some gelato and cool air. Once at Paciugo gelato, I chose half hazelnut and half dark cherry swirl but pushed hazelnut aside for the tart, sweet cherries and vanilla. Sleep came quickly that evening with a full belly and my sweet tooth, content.

My weekly date night the following evening was spent at Ruffino's to ease my pasta cravings. The quiet restaurant was starkly cleaned with starched servers and an open window with a lovely, early evening draft pouring in. Our cordial server greeted us amicably and kept us content course after course (after course).

Our never-ending feast included:

wild mushroom crostini with apple and gorgonzola

my favorite. bitter, sweet, creamy and tangy all in one perfect bite.

free form potato gnocchi with tomato confit and peas

rich, yet airy. tomato confit intensified the dish.

morel tortelloni with braised lamb shank, feta and fried mint

a hearty dish boasting winter flavors with a minted promise of spring.

...for the sweet teeth...

crème brûlée

caramelized sugar cracked perfectly with my first bite.

pomegranate sorbet

tart, refreshing.

bruleed bananas with a lavender anglaise

this went straight to my lovebone.

I am so very excited to announce my first article from the Easy Entertaining section in Fort Worth Foodie Magazine!

For the newly-released Spring Issue, I crafted an article on simple syrups surrounding the basic ratio, uses, flavor combinations and a spiced libation from personal recipes:

Spiced Pear Fizz

Makes about four cocktails with champagne to spare.

2 cups water

1 cup granulated sugar

Peel of 1 pear

1 peeled pear, quartered

1 star anise

4 whole allspice
1 cinnamon stick

1 bottle of chilled, Brut champagne

Combine water, sugar, pear and spices. Simmer in a saucepan over medium heat approximately one hour until mixture is reduced by half. Set aside to cool and refrigerate overnight.

To assemble cocktail, add one part simple syrup to champagne flute and finish with two parts champagne. Garnish with a pear slice and assorted spices from syrup.

(cocktail photo courtesy of the lovely Josie Singleton)

Pick up the Spring Issue today to view my complete article and engulf yourself in reading about the melting pot that makes Fort Worth, Fort Worth! Visit Fort Worth Foodie on-line for circulation information.

Finally, St. Patrick himself would beam at these delicate, chewy cookies made especially in his honor on his namesake holiday this past week:

Irish Lace Cookies with a Fresh Nutmeg Glaze

I amped up this simple, lace cookie ratio with fresh spices, a light glaze and a hit of kosher salt for a depth of flavor.

Yields approximately 12 cookies.

3/4 c light brown sugar

1 stick unsalted butter, softened

2 T AP flour

2 T whole milk

1 t vanilla bean extract

1 and 1/4 c rolled oats

1 t salt

1 t fresh grated nutmeg

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Cream butter and brown sugar in an electric mixer until creamy and fluffy.

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Combine remaining ingredients. With a small ice cream scoop, scoop uniform cookies and arrange on parchment at least 3 inches apart.
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Bake for 10-12 minutes until cookies are just set and edges are golden brown. Carefully transfer parchment with cookies to a cooling rack until cookies are completely cooled.

Finally, transfer these extremely delicate delicacies (I used a stainless fish spatula) to a serving platter to glaze.

Nutmeg glaze:

3/4 c powdered sugar

1/4 c water

1 t fresh shaved nutmeg

1 t ground cinnamon
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Combine ingredients. Add glaze to a squeeze bottle and apply in a criss cross pattern to cookies.