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Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Sometimes, you find yourself with a bag of sweetened, shredded coconut burning a whole in your cabinet and you just need to do something with it — hello, coconut macaroons! This recipe was based on an idea that I saw in Food Network magazine, but I messed around with the original recipe a lot. I decreased the egg white (for a crunchier macaroon) and whisked that in a mixer, decreased the sugar, and added the lemon curd and poppy seeds.

The recipe below will make 8-10 macaroons. The problem I always have with these types of cookies is that they are best the first day, but then the recipe makes so many that you can never eat them all the first day. Solution – half batch! And if you’re making them for a crowd, just use the full 14. oz bag of coconut and double the rest of the ingredients for 16 -20 macaroons. Perfect for an Easter treat!

You could also swap out the vanilla for lemon extract, but I actually think the hint of vanilla with the tart lemon is very nice.

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons

Lemon Curd Thumbprint Coconut Macaroons
Makes 8-10 macaroons; recipe can be doubled.
1 Egg White
3 Tbsp granulated Sugar
1/4 tsp Vanilla Extract
pinch Kosher Salt
7 oz Sweetened Shredded (Flake) Coconut (half of a 14 oz bag)
4 tsp (or so) Lemon Curd *
2 tsp (or so) Poppy Seeds

Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. In a stand mixer (you can also use a hand held mixer), use the whisk attachment and beat egg white until soft peaks form. Add in sugar, vanilla, and salt. Continue to mix to combine for another 30 seconds or so — mixture should be thick and glossy. Fold in sweetened coconut.

Drop batter onto cookie sheet using a medium scoop (about 2 tablespoons per scoop). Press down lightly. Bake for 10 minutes. Remove from oven and use a spoon to make an indentation in the middle of each cookie. Fill with 1/4 tsp of lemon curd (I used heaping 1/4 teaspoons – but if you do that, be prepared for a cookie or two to overflow). Sprinkle each cookie with a few poppy seeds.

Return to the oven and bake 12-15 more minutes, until edges and tops are golden brown. Let cool briefly (10 minutes) and gently remove from baking sheet to continue cooling.

* If you want to make your own lemon curd, you certainly can, but for this I used a jar of lemon curd from Trader Joe’s (not too sweet, not fake-lemon tasting).

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Project Grace Pop-up: Campania Dinner

Project Grace Pop-up: Campania Dinner, Portland

Project Grace
Friday nights at Trinket
2035 SE Cesar E Chavez Blvd.
Portland, OR 97214
503-805-1342 for reservations (or OpenTable)

Apparently, the last pop-up at Trinket is 4/18/2014 and the menu region is Sicily. Menu details are on Project Grace’s facebook page.

Late last month we went to Project Grace for dinner. This is a pop-up that happens every Friday night at Trinket — they also do an additional Italian-American-inspired meal Tuesday evenings at Hokusei (SE 42nd and Belmont). Obviously, one of the huge appeals for Trinket (or Project Grace) for us is that it is walkable and we are lazy diners. That said, I would totally drive across town for more of the Cacciatore-esque roasted game hen.

Every Friday is a five course meal (for about $40) that focuses on a different region of Italy. On our night, it was Campania. This meant seafood, chilies, rich tomato sauces, and saffron. The meal is served family style and if you are lucky, you will get to enjoy an 80′s soundtrack with your dinner.

We started with cocktails and freshly grilled bread with a honey-lavender butter. The plates came out well-paced and each time something got laid down on . . . → Read More: Project Grace Pop-up: Campania Dinner

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.

My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.

I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!

Here’s a link to everyone’s posts for this week.

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: <span style= . . . → Read More: FFwD: Quiche Maraichère

Harissa-Stewed Butternut Squash

Harissa-Stewed Butternut Squash

For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious!

I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash and you have more than 12 oz cubed, just use extra cream and harissa, or straight-up double the rest of the ingredients.

This is great on the side of some grilled fish or chicken. Or just add a huge salad and make it a vegetarian meal. Also, definitely get the book for the original recipe — it will be even better! (Spoiler: there’s butter involved).

* Ingredient note: The original recipe calls for Rose Petal Harissa, which you can find at PastaWorks if you live in Portland. I used the Harissa paste in the yellow tube. That worked great, although, it is a bit . . . → Read More: Harissa-Stewed Butternut Squash

Win a $10 Whole Foods Giftcard, also Malbecs!

Win a $10 Whole Foods Giftcard; Also, Malbecs!

This post is fairly short and sweet and to the point. Do you want to win a $10 Whole Foods giftcard? And why wouldn’t you – it’s a free $10 to spend on hummus, bagels, rhubarb, wine (may I suggest a malbec?), or even put towards some fancy steak, salmon, or tuna for dinner.

I recently attended a fun and free Malbec wine tasting last week and I got the $10 card from Whole Foods to give away on my blog. At this event, myself, a couple other food bloggers, and some unsuspecting shoppers got to sample seven malbecs at the Hollywood Whole Foods (that’s the neighborhood in Portland, not LA). They were priced from $9.99 – $21.99 and, I thought, all were quite good. My favorites were probably the Marchiori & Barraud ($21.99), Waterbrook – from nearby Washington ($12.99), and the Don Valentin ($9.99).

Here’s how to win: Leave a comment below letting me know your favorite wine (can be as simple as “red” or “white”, to an exact producer and year) before Friday, April 4th at noon, Pacific Time. I’ll pick a winner at random, email you, get your . . . → Read More: Win a $10 Whole Foods Giftcard, also Malbecs!