Featured Cookbook

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1. Chicken in a Chanterelle Mushroom and Garlic Stew

2. Pizzelles with Toasted Anise Seed

3. Flourless Chocolate Cakes with White Chocolate Vanilla Sauce

Book Description

A collection of 125 recipes and more than 50 full-color food and location photographs from Santa Fe’s landmark restaurant, Geronimo. GERONIMO brings Chef DiStefano’s innate understanding of ingredients and uncanny instinct about flavors to the home table. You’ll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome.

... (more)

Geronimo: Fine Dining in Santa Fe

Authors: Cliff Skoglund, Eric DiStefano, Judyth Hill, Geronimo

Date: August 2004

ISBN: 1580084915

Publisher: Ten Speed Press

Hardcover

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Coming home from school was always a treat when my mother was baking, and her anise pizzelle were by far my favorite. I’d sneak as many as I could, fill the pockets of my ski jacket, then quickly disappear to gorge on them in secret. It may seem that this version calls for a lot of anise; actually, however, they are perfect—wonderful hot off the iron and even better the next day, when the flavors have melded. And in the making, these delicate cookies will fill your house with enticing scents. You will need an electric pizzelle iron to make these cookies.

Makes approximately 30 cookies

• 1 cup unsalted butter, at room temperature

• 1 1/2 cups sugar

• 2 tablespoons anise oil

• 1/2 teaspoon salt

• 2 tablespoons minced lemon zest

• 2 tablespoons minced orange zest

• 2 tablespoons anise seeds toasted*

• 6 eggs

• 4 1/2 cups all-purpose flour, sifted

• 2 teaspoons baking powder, sifted

1. Preheat an electric pizzelle iron.




2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on low speed for about 2 minutes, until light and lemon-colored. Add the anise oil, salt, lemon zest, orange zest, and anise seed. Keeping the mixer on low, add the eggs one at a time and mix until smooth. Stop the machine and add all the sifted flour and baking powder at once. Mix again on low speed, scraping down the sides as necessary, just until the batter is formed. Do not overmix. Set the bowl of dough inside a larger bowl of ice water to keep it chilled while making the cookies.




3. Prepare a plate with several layers of paper towels. Open the lid of the pizzelle iron and drop about a teaspoon of the batter on the hot surface. Close the lid and cook for 1 to 2 minutes, or until golden brown. Getting the amount of batter and the timing just right may involve some trial and error. Transfer the baked pizzelle to the paper towels and cool. Repeat until all the batter has been baked.

* Toasting Seeds:

Place a dry pan over medium-high heat and add the seeds. Shake the pan continuously until the seeds are lightly browned and remove from the pan immediately. Cool before using.

More From This Book:

1. Chicken in a Chanterelle Mushroom and Garlic Stew

2. Pizzelles with Toasted Anise Seed

3. Flourless Chocolate Cakes with White Chocolate Vanilla Sauce

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