Pistachio Apricot Teacakes

Pistachio Apricot TeacakesOnce upon a time, there lived a Holiday Cookie Queen. Every holiday season she would select 8 or 10 different cookie recipes and bake dozens upon dozens of each to festively package and give to the townsfolk. Seeing how joyful the townsfolk were to receive these holiday treats, she and her trusted friend, the Duchess of Cookie, decided to share the cookie joy all year long and they made and sold cookie dough for the masses to take home and bake for themselves.

As the years passed, the Holiday Cookie Queen gradually ran out of her magical cookie touch. She had instilled her love of cookies in the many, many folks who enjoyed baking her cookie dough. She had simply given away all her cookie zen. She could bake not a single cookie.

Time passed and the Holiday Cookie Queen ever so slowly regained her cookie baking energy and zeal. She baked a few dozen here and there. She sampled the cookie delights of others and found great inspiration. Finally she began to bake holiday cookies again and found renewed joy in sharing them with her closest kinfolk.

The holidays have come and gone and the Holiday Cookie Queen is now resting up. And baking pies. She did, however, leave me with the recipe for her favourite cookie of the season, pistachio apricot teacakes. She wanted me to let you know that these would be delightful to share with your closest kinfolk any time of the year.

Pistachio Apricot Teacakes

1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted
1/2 teaspoon vanilla
2 cups all purpose flour
1 1/2 teaspoons ground cardamom
1/4 teaspoon salt
1/2 cup shelled raw, unsalted pistachios, finely chopped
1/4 cup dried apricots, minced
Additional icing sugar

In a large bowl, cream butter and icing sugar until fluffy. Add vanilla and mix well.
Meanwhile, sift together flour, cardamom and salt in a medium bowl.
Gradually add the flour mixture to the butter mixture and mix until all the flour is incorporated.
Stir in pistachios and apricots.
Pinch off walnut-sized pieces of dough and form into balls. Place one-inch apart on parchment lined baking sheets.
Bake at 300 degrees F for 18 to 20 minutes until the cookies feel firm and just begin to take on some colour.
Remove from the oven and cool for 5 minutes on baking sheets. Roll in extra icing sugar then place on cooling racks and cool completely.
Store between sheets of waxed or parchment paper in airtight container. Roll again in icing sugar just before serving, if desired.

Makes 3 dozen

Honey-roasted Apricot Ice Cream

There are a few food rules we like to stick to in our household:

  • Choose unprocessed foods.
  • Cook from scratch.
  • Choose the best ingredients possible.
  • Take time to enjoy your food.
  • Food is meant for sharing.

But of course, we all know that rules are broken. We will sometimes buy Timbits on a road trip. When we eat at Chinese restaurants, we don’t make a big deal about how the meat was raised. Sometimes we don’t want to share our food.

I’ve been making homemade ice cream for the past few years and have to say I’ve made some really delectable ones. None of them have wowed me as much as this luscious honey-roasted apricot version. The apricots were roasted to drive off moisture and intensify their flavour while the honey is present but gentle enough to impart a sweet nuance without being overwhelming. Summer perfection.

Sorry. I don’t think we’re going to share this batch. Nope. Gotta be a rebel and break the rules sometimes, you know.

Honey-roasted apricot ice creamHoney-roasted Apricot Ice Cream

Roasted apricots
About 2 lb. ripe apricots
Mild honey

Halve and pit apricots and lay them cut side up on a parchment lined, rimmed baking sheet, drizzle with honey.
Roast at 450 degrees F for 20 to 30 minutes or until apricots start to caramelize.
Cool and reserve 2 cups and chill. Happily eat the rest.

Crème anglaise
1/4 cup honey
1/3 cup sugar
2 cups heavy cream
1 cup milk
1/2 vanilla bean
2 eggs
Pinch salt

Combine honey and sugar in a medium saucepan. Over medium heat, cook until honey starts to bubble and sugar melts. Turn down heat and cook for about 5 minutes.
Add cream, milk and vanilla bean and return to heat. Some of the molten honey will harden but will dissolve while the cream heats.
Turn off heat and let mixture steep for 15 or 20 minutes.
Meanwhile, lightly whisk eggs and salt in a heatproof bowl.
Remove vanilla bean from cream and gradually whisk cream into eggs. Return the mixture to the pan. Stir and heat gently until custard is thickened and coats the back of a spoon.
Strain through a fine meshed sieve and chill until very cold, at least 4 hours.
Combine with reserved apricots and churn in ice cream maker while pacing in anticipation. Transfer to an airtight container and freeze until firm. If you live with other people, stash container at back or bottom of freezer so no one notices it. Savour when no one is looking.

Makes about 1 1/2 ambrosial litres