The Maine Windjammer Association
Maine Windjammer Association Newsletter
November 2018
 / VOLUME 18 / ISSUE 11
Fresh from the Galley

credit: Tammy Kellerado
Chef Anna enjoys serving cookies on board the Schooner Stephen Taber as much as the guests enjoy eating them!


 

HUNGARIAN BUTTER COOKIES, AKA KIFLI From Schooner Ladona

credit: Maine Windjammer Association
Not only festive for the holidays, but delicious too!
 

Ingredients:

Dough:
1 cup sour cream
2 packages instant yeast
1/4 tsp sugar
5 cups all-purpose flour
4 sticks (1 lb.) butter, softened

Filling:
2 eggs
2 T butter at room temperature
4 egg yolks – save whites – 2 for filling and 2 for brushing the top of the cookies

Walnut filling (combine in a bowl):
1/2 lb. ground walnuts
1 cup sugar
2 egg whites
2 T milk

Directions:

Heat sour cream to lukewarm. Sprinkle yeast over top. Add sugar and mix all together. Cover and set aside while you mix other ingredients.

Add flour to butter-work it in as you would for a pie crust. Add egg yolks and sour cream mixture. Mix dough together with hands until dough forms and comes away from sides of the bowl. Dough will be very sticky at first, but do not add anymore flour. Dough will lose stickiness as it’s worked.

Take about 1/4 of dough and roll it out to a little less than 1/4? thick. Cut into 3? squares and place a small amount of walnut filling in center. Fold two opposite corners together and pinch in the middle. Place on I greased cookie sheet and brush tops with beaten egg whites.

Bake at 350 degrees about 8-10 minutes till golden brown. Cool. Dust with powdered sugar to serve if desired.

 

TOFFEE SQUARES from the Lewis R. French

Ingredients:

1 cup (1 stick) butter
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla
2 cup flour
1/4 tsp salt

For the topping:

2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.
Blend together butter, brown sugar, yolk and vanilla. Add flour and salt. Press into greased brownie pan.
Bake until browned and sides are pulling from edges, about 35 minutes. Top immediately.
Pour the chips onto the toffee squares and return pan to oven for about one minute.
Spread melted chips with knife until covering is smooth and even.

Note from the chef: On the boat, we place the pans on deck or in a cooler, as the chocolate won’t harden in a warm galley. You may have trouble in a warm kitchen as well!

 

COCONUT MACAROONS from Schooner Heritage

credit: Maine Windjammer Association
These sweet treats are a favorite on a summer afternoon on board the Heritage and also at the holidays too.


Ingredients:

1/3 cup flour
5 cups shredded coconut (split in half)
1/8 tsp salt
2/3 cups sweetened condensed milk
1 tsp vanilla

Directions:

Mix together flour, 2.5 cups coconut and salt.
Pour in sweetened condensed milk, the rest of the coconut and vanilla – mix well.
Drop batter by spoonfuls onto well-greased cookie sheet, allowing an inch of space between cookies.
Bake at 350º F. for 15 minutes or until golden brown.
Remove from cookie sheet at once and cool on rack.
Makes 2 dozen cookies.

 

ITALIAN NEAPOLITAN COOKIES from Schooner Ladona

credit: Maine Windjammer Association
A festive and colorful cookie for the holidays.

 

Ingredients:

2 cups all-purpose flour, sifted
1-1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla
1 oz. unsweetened chocolate, melted
1/4 cup finely chopped candied cherries
1-2 drops red food coloring
1/4 cup finely chopped walnuts or pecans

Directions:

Sift all dry ingredients together and set aside.
Beat butter and sugar together till very light and fluffy.
At low speed beat in half of the flour mixture. Mix in rest of flour by hand to form stuff dough.
Divide dough into thirds and place in three separate bowls.
Add chocolate to one bowl, cherries and food coloring to another, and pecans to last one. Mix all well.
Divide each dough in half and roll out 7? long. Flatten to 2? wide.
Stack the three colors on top of one another-nut, chocolate, cherry to make two stacks of dough.
Wrap each stack in wax paper. Refrigerate several hours.
When ready to bake, preheat oven to 375 degrees.
Cut slices from dough approximately 1/8? thick.
Lay out on undressed cookie sheet. Bake 8-10 minutes.


[PRINTER FRIENDLY VERSION]
Reader's Choice 2017 Maine Windjammer Association voted #1 Maine Attraction, 2017, USA Today 1,000 Places to See Proud to be featured in New York Times bestseller: 1000 Places to See Before You Die Leave No Trace Preserving our nation's natural areas in partnerhip with the Leave No Trace Center for Outdoor Ethics Code of Excellence MWA Windjamming: The Way a Vacation Should Be!
 

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