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Posted on » by Dino » Theme:

The Rachel Sandwich

Notes

The Rachel Sandwich is a delicious spin on the classic Reuben, with roasted turkey in place of corned beef, and coleslaw in place of sauerkraut.

I thought the coleslaw was a little bit on the sour side, next time I would cut  the amount of vinegar and up the sugar.

Ingredients

Russian Dressing

Recipe from Epicurious

Yield: Makes about 1¼ cups

  • 1 Tbsp finely chopped Onion
  • 1 cup Mayonnaise
  • ¼ cup ketchup-style Chili Sauce
  • 4 tsp bottled (regular; not packed in beet juice) Horseradish
  • 1 tsp Hot Sauce, preferably Frank’s Red Hot Sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp Sweet Paprika
  • Fine Salt (*see notes, I omitted it)

Coleslaw

Recipe from All Star Sandwich Bar in Cambridge, MA

  • 1 small or ½ large Cabbage, shredded
  • 1 Carrot, grated
  • ¾ cup cider vinegar
  • 1 cup Mayonnaise
  • ¼ tsp ground Black Pepper
  • ½ tsp coarse Sea Salt
  • ½ tsp Celery Seed
  • 2 Tbsp Sugar

Sandwich

Recipe based on Martha Stewart’s version

  • 5 ounces sliced Roasted Turkey Breast
  • 2 slices Sourdough Bread
  • Unsalted butter
  • 2 Tbsp Russian Dressing (above)
  • 3 thin slices Swiss Cheese
  • 1/4 cup Coleslaw (above)

Directions

Russian Dressing

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.
  2. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
  3. Season with fine sea salt, if desired. (*I did not think it needed any)

The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Coleslaw

  1. Wisk all ingredients together in a bowl
  2. Refrigerate for an hour

Sandwich

  1. Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
  2. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
  3. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with 3 slices of cheese.
  4. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
  5. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
Posted on » by Michael » Theme:

Double Chocolate Holiday Biscotti

https://www.foodnetwork.com/fnk/recipes/double-chocolate-holiday-biscotti-8869479

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: approximately 20 biscotti

 

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  2. In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  3. On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  4. Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

 

Posted on » by Dino » Theme:

Molasses Sandwich Cookies (The 2020 Remix)

Notes

These cookies were made for a cookie swap back in 2007. We loved them so much we thought they deserved a revival. The other cookies we revived for the “2020 Hindsight” pandemic cookie swap were these previously posted Chocolate Peanut Butter Surprise Cookies we made in 2010.

  • Author: Slightly Adapted from Everyday Food September 2006
  • Prep Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 1x Category:
  • Dessert Method: Baking
  • Cuisine: American

Ingredients

For the Cookies

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light-brown sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • ¼ cup light unsulfured molasses

For the Creamy Molasses Filling

  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 3 tablespoons light unsulfured molasses
  • 2 cups powdered sugar

Instructions

  1. Preheat oven to 350°. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  2. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
  3. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets.
  4. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
    For the filling, whisk 12 tablespoons softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups powdered sugar until smooth and spreadable.
  5. To assemble, spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.

Notes

  • Forming Cookies: Use a round, not oval, measuring teaspoon for scooping dough. Before scooping, dip spoon in water to make sure dough doesn’t stick.
  • Store cookies in an airtight container at room temperature up to l day, or refrigerate up to 3 days (cookies may soften during refrigeration).
  • Makes 30 individual (15 sandwich) cookies with about 1 ½ cups of filling.