Looking for a new Christmas cookie? Sparkling Ginger-Molasses Cookies are a new take on the classic gingerbread. We guarantee that they will be a show-stopping addition to your holiday cookie line-up: super easy, super cute, and, of course, super yummy!

Sparkling Ginger Molasses Cookies

Makes ~4 dozen cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup molasses
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons ground cloves
• 1 teaspoon ground ginger
• 2 large eggs
• 3 1/2 cups all purpose flour
• Sparkling crystal sugar (coarse), to coat cookies

1. Preheat the oven to 350 deg F. Line baking sheets with parchment paper.
2. In a large mixing bowl, cream butter and sugar until they’re light and fluffy. Beat in the molasses, baking soda, salt, and spices. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the flour.
3. Form the dough into 1 1/2″ balls. Roll the balls in crystal sugar. Space the cookies on the prepared baking sheets, leaving about 2 1/2″ between them.
4. Bake them for 10 minutes (the centers will look soft and puffy).
5. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.

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This is one pot cooking at it’s finest!  I created this recipe many years ago and have been tinkering with it ever since.  New products, like More Than Gourmet’s amazing bases and the increasing availability of San Marzano Tomatoes, only increase the depth of flavor in this dish!  Enjoy.

Rosemay Chicken with Marzano Tomatoes and Thyme

• 4 Chicken Quarters, separated, skin removed
• 2 T. Olive Oil
• Kosher Salt and Fresh Ground Black Pepper
• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 1 Large Carrot, diced
• 1 pound mushrooms (baby bellas are best), sliced
• 1/2 Cup Good Red Wine (Merlot or Cab)
• 1 16 oz. can San Marzano Tomatoes, whole, stewed, with the juice
• 1 packet (1.5 oz) More Than Gourmet Glace de Veau Gold
• 1/2 Cup good chicken stock
• 3 Sprigs Fresh Rosemary (you can mince it or leave it whole)
• 1 T. Fresh Thyme, roughly chopped

Salt and Pepper to Taste

Directions:

Separate chicken parts and salt and pepper on both sides.  Heat a large, high sided non stick saute pan to medium high.  Add the olive oil and brown chicken on both sides.  Don’t worry if the chicken sticks a bit, you’ll deglaze later.

Remove chicken and set aside.  Reduce the heat to medium and add the onion and garlic.  Saute for a few minutes, then add the carrots and mushrooms and cook for about 5 minutes.  Increase the heat to high and deglaze with the red wine.  Cook until the pungent smell of wine has subsided, about 3 minutes.

Add the tomatoes (break them apart in a bowl beforehand), the Glace de Veau Gold, chicken stock and herbs.  Bring to a low boil, reduce the heat, return the chicken to the pan and cover at a simmer for about 45 minutes.  Remove the lid and remove the chicken to a plate.  Increase the heat and reduce the sauce to desired thickness.

At this point, you can use an immersion blender to ‘bring it all together’ or you can leave it rustic.  Serve with either roasted red potatoes or a nice penne pasta, crusty bread and some of that Merlot ~ unless, of course, you drank most of it during cooking.  In that case, open up another one and enjoy!!

In appreciation for the continued support of Village Coffee Roastery (and our deep love of 40 weight), we’re starting a new weekly feature entitled “Cooking with Coffee”.  We’ll make recommendations on which coffee to use in and or drink with the dish.  Please visit www.villagecoffee.com for oodles of information on their products and how science becomes art!  Enjoy:)

3 Bean Coffee Chili

Ingredients:

• 1 pound lean ground beef
• 1 cup chopped onions
• 2 teaspoons minced garlic
• 1 cup brewed Harrar Coffee *see description below
• 2 (14.5 oz) cans diced tomatoes with mild green chiles
• 2-3 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• Garnish with shredded cheddar cheese, sliced green onions and tortilla chips, if desired

Directions:

COOK beef, onion and garlic in 6-quart saucepan over medium heat, stirring occasionally, until meat is browned; drain.

STIR in coffee, tomatoes, chili powder, cumin, salt, cloves and beans. Bring mixture to boiling; reduce to a simmer. Cover and cook 30 minutes to blend flavors.

SERVE hot in bowls garnished with shredded cheddar cheese, sliced green onion and tortilla chips, if desired. 

*  Harrar

This coffee is noted for its resemblance to a dry red wine and full bodied presence.  The flavor is amazingly layered with subtle hints of berry and mocha with an earthy backdrop.  The chocolate and the wine undertones will perfectly complement this chili. 

This sounds crazy, but cranberries are my favorite ‘side dish’ at the Thanksgiving dinner table. Um… sorry—no leftovers! However, if your family is not as enthusiastic and there’s some extra cranberry sauce sitting in the back of the fridge, turn it into delicious syrup for pancakes. Toasted Pecan Pancakes are great with any topping. I think the Maple-Cranberry Syrup takes them off the chart!

Toasted Pecan Pancakes with Maple-Cranberry Syrup

Serves 3-4

Ingredients:

For the pancakes:

• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 3/4 cup buttermilk
• 1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
• 1 large egg, separated
• 2tablespoons unsalted butter, melted
• 1/4 cup pecans, toasted and chopped fine

For the sauce:

• 1 cup leftover cranberry sauce
• 1 cup maple syrup

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into large measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Pour wet ingredients into dry ingredients all at once; whisk until just mixed. Fold in pecans.
2. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When griddle is hot (water splashed on the surface should sizzle), pour about 1/4 cup of the batter onto griddle for each pancake, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble (check after 2 to 3 minutes), flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
3. Prepare the maple-cranberry sauce while you are working on the pancakes. Mix cranberry sauce and maple syrup in a small saucepot. Heat until warm and just starting to bubble.
4. Serve warm sauce with pancakes. YUM!

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