Peanut Butter and Julie

Mini Blueberry-Meyer Lemon Pound Cakes

Life has handed me lemons.  Meyer lemons to be exact.  Hundreds of them.  Not only did I make lemonade (well, I actually made lemon juice, which will eventually be turned into lemonade), I made lemon chicken, lemon curd, and a verrrrry lemony hummus.  Using my trusty microplane, I amassed a pile of lemon zest large enough to get me through the next year, if not longer.  I'm really hoping that lemon zest freezes well--anyone know for sure?  As an added bonus from my zesting session, I also got a great tricep workout.....but only in one arm.  Who knew that it could be so exhausting?

All of this juicing, baking, and zesting, and I still have at least 100 beautiful round Meyer lemons (and 1 grapefruit) sitting in a bin on our kitchen counter.  After years of thinking that the lemon tree that we planted out back was, well, a lemon because it hardly produced any fruit, suddenly this year we had upwards of 500 pieces.  Even though we've given them away by the bagful,  by the beginning of this week we'd barely made a dent in the supply.  Maybe I should set up a lemonade stand on the Strip, right next to those guys who hand out the pamphlets featuring, ahem, "local culture."  I could probably make a pretty penny.  

Last Sunday, Eric went out back and harvested the last of the Meyer lemons so that the trees could grow a new crop next year.  I don't know if you could actually call what he did "harvesting," but it's probably as close to a true harvest as we are ever going to get in Las Vegas.  That day, I had also gone to Trader Joe's, where they had an amazing deal on a beautiful quart container of fresh blueberries.  I have always loved the combination of blueberries and lemon in baked goods.  Adding a bit of lemon zest to a blueberry muffin or scone really brightens the flavor.  These lovely mini pound cakes are perfect for a brunch or for a homemade gift.  Adding the soaking syrup and glaze are techniques that I borrowed from Ina Garten's pound cake recipe, because they really up the lemon ante and they help to keep the cakes moist.  Here are my extra tips for making these pint-sized pound cakes:

• If Meyer lemons are not available, then certainly substitute regular lemons.
• The pound cakes can be baked but not glazed in advance.  Wrap the cakes tightly in plastic and store at room temperature for 1 day.  The unglazed cakes can also be tightly wrapped and frozen for up to 3 weeks. 
• I love the combination of lemon, blueberry, and ginger, but as I have noted below, the ginger is optional.  As an alternative you could add ground cinnamon.
• Either full-fat or low-fat yogurt may be used for this recipe.  I wouldn't recommend the fat-free variety, as it would result in a less moist cake. 
• If you decide to use frozen blueberries for this recipe, reserve some of the flour at the beginning and toss the blueberries in the flour before adding them to the batter.  This will help to prevent them from sinking during the baking process.  Fold the blueberries into the batter gently, so that you don't turn the batter blue!
• Instead of making mini loaves, you can make a few larger loaves or one large bundt.  Increase the baking time accordingly.

Mini Blueberry-Meyer Lemon Pound Cakes

Makes 6 mini loaves

Ingredients:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon ground ginger (optional)

1/4 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups sugar

2 tablespoons fresh Meyer lemon juice

1 teaspoon vanilla bean paste or vanilla extract

1/2 teaspoon almond extract

1 tablespoon Meyer lemon zest

4 large eggs

1 cup plain yogurt

12 ounces fresh blueberries (about 2 3/4 cups)

For the soaking syrup

1/2 cup Meyer lemon juice

1/2 cup sugar

For the glaze

2 cups confectioner's sugar

2-3 tablespoons Meyer lemon juice

Preheat the oven to 350F degrees.  Spray 6 mini loaf pans with non-stick baking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, ginger, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy, 2-3 minutes.  Add the lemon juice, vanilla, almond extract, and lemon zest, mixing until well combined.  Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary.  Beat in the yogurt.

On low speed, mix in the dry ingredients until just combined.  Gently fold the blueberries into the batter.  Divide the batter among the prepared loaf pans, filling a little over halfway and smoothing the tops.  Bake the loaves for 30-35 minutes, until golden brown on top and a toothpick inserted into the center emerges clean.  Cool the loaves for 5 minutes and then turn them out onto a wire rack set over a baking sheet.

Prepare the soaking syrup:  In a small saucepan, heat the lemon juice and sugar over medium heat until the sugar is dissolved, stirring constantly.  Brush the soaking syrup over the tops of the loaves, allowing it to soak in before adding more.  Let the loaves cool completely.

Prepare the glaze:  In a medium bowl, whisk together the confectioner's sugar and just enough lemon juice to yield a thick but pourable glaze.  Drizzle the glaze over the cooled loaves and allow to set before serving. 

Apple-Cranberry Tart with Walnut Streusel

I've always had a really good memory.  Even as a little girl, I would play the game Memory and clear the board after only a few rounds (O.K., my parents probably let me win a few times, but I was still pretty good.)  When it was time for the games at birthday parties, I smiled when the birthday girl's mom would emerge from the house with a tray of assorted objects, pads of paper, and pencils.  Aha!  We're going to play the memory game!  I've sooo got this prize locked up!  (In case you don't know, the aforementioned memory game involves letting the party guests study the tray for a few minutes before taking it away.  The guests then need to write down as many objects as they can remember.)

Throughout my life I've remembered countless little bits of information, some of which are very useful, but many which have absolutely no business taking up space in my brain.  I mean, is it really necessary to know all of the lyrics to Billy Joel's "We Didn't Start the Fire?"  An impressive talent in a karaoke bar, perhaps, but that's about it.  Sometimes I'll get a bit overconfident of my recollection abilities, telling myself "No, you don't need to write that down--you'll remember."  But then I forget.  Serves me right.

When I am struggling with ideas for my blog posts (no, this stuff doesn't just pop into my head), I often refer to a fun little site called Brownielocks, which lists hundreds of annual holidays, both official and non-official.  For example, yesterday was not just January 26th, it was Bubble Wrap Appreciation Day--and who doesn't appreciate good bubble wrap?  As I scan the list of holidays and observances each month, a few usually catch my eye as potential inspiration for a blog post.  Such was the case with National Pie Day (Ah! I'll post a pie or tart that day!) which occurred on January 23rd.  Four days ago.  I told myself that I'd remember, but I forgot.  Like I said, serves me right.  Next month, I'll write them down.

Despite the fact that I missed National Pie Day, I'm going to go out on a limb and say that pie is special enough to deserve its own week.  In fact, most people I know would gladly accept a slice any day of the year.  While this recipe is really a tart, most cookbooks will classify the two desserts in the same chapter, and it still consists of a buttery crust holding a scrumptious filling.  I personally prefer tarts to pies, as I like a denser, almost cookie-like crust as opposed to a flaky pie crust.  Tarts are also neater to serve, and they don't contain quite so much filling.  Instead of an upper crust, this tart is topped with a buttery nutty streusel.  Who doesn't love a good streusel?  Here are my extra tips for preparing this streusel-topped tart:

• The crust dough can be prepared one day in advance.  Wrap it tightly and refrigerate until ready to roll out.  The streusel can also be prepared one day in advance and refrigerated.
• If the streusel topping starts to become to dark during the baking process, cover it loosely with aluminum foil for the remainder.
• Instead of using dried cranberries, use a mixture of dark and golden raisins, chopped dried figs, or tart dried cherries.  The walnuts can be replaced with pecans, almonds, or hazelnuts.
• The tart can be served shortly after taking it out of the oven, however, I recommend letting it sit and cool for at least one hour.  This allows the filling to firm up a bit, making it easier to cut and present nicely. 
• As an alternative to Granny Smith Apples, try tart Pippins or use a combination of sweet and tart apples, such as Golden Delicious and Granny Smith varieties.

Apple-Cranberry Tart with Walnut Streusel

Serves 8-10

Ingredients:

For the crust

7 tablespoons unsalted butter, softened

1/4 cup sugar

1 large egg

1 egg yolk

1 1/2 cups plus 2 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon salt

For the streusel

3/4 cup flour

1/2 cup golden brown sugar, packed

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 tablespoons cold butter, cubed

1/2 cup chopped walnuts

For the filling

4 cups thinly sliced cored and peeled Granny Smith apples

1/3 cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 tablespoon flour

1 teaspoon vanilla extract

1/4 cup dried cranberries

Prepare the crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined and smooth.  Add the egg and the egg yolk, and mix well.  Add the flour, baking powder, and salt, mixing until combined.  Turn the dough out onto a lightly floured surface and form it into a disk.  Wrap the disk in plastic and refrigerate for at least 30 minutes.

Prepare the streusel:  In a medium bow, mix together the flour, sugar, cinnamon, and salt.  Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.  Mix in the walnuts until all ingredients are well combined.  Cover and refrigerate until ready to use.

Preheat the oven to 325F degrees.

Prepare the filling: In a large bowl, combine the sliced apples, sugar, cinnamon, cloves, and flour; toss to coat.  Stir in the vanilla extract and the cranberries until well combined.

On a lightly floured work surface, roll the chilled dough out to a circle large enough to fit a 10-inch tart pan (12-13 inches).  Transfer the dough to the 10-inch fluted tart pan with removable bottom.  Trim the edge of the dough so that it is flush with the rim of the pan; discard scraps.

Transfer the apple filling to the crust and sprinkle the streusel topping evenly over the filling, pressing lightly to adhere.  Place the tart on a baking sheet and bake for 50-60 minutes, until the crust is golden and the filling has started to bubble.  Cool for 1 hour and serve.

Ultimate Super Bowl Showdown?

Win a $250 Sam's Club Gift Card!

With the Big Game a mere 8 days away, football fans everywhere have one thing on their minds:  What am I going to eat while I watch the Super Bowl?  I mean, let's face it.  Cheering for your favorite team/half-time performer/commercial takes energy, so you need to have your culinary affairs in order to ensure a successful football fiesta.

I am excited to announce the very first Peanut Butter and Julie recipe contest, sponsored by Sam's Club!  Do your hot wings clobber the competition?  Are your famous ribs the stuff that tailgating legends are made of?  A recipe for your signature Super Bowl snack, appetizer, or finger food could win you a $250 gift card from the folks at Sam's Club.  That's enough to feed at least a few Green Bay Packers (or a whole bunch of your friends!)

A few days ago, Sam's Club was nice enough to contact me with an offer to sponsor my own on-line "showdown," for which they will award the winner a $250 Sam's Club gift card.  The theme for this particular recipe competition is "Big Game Party Food," which could mean anything from Mini Roethlis-Burgers to Chili Con Cardinals.  Need some inspiration?  Check out a few of my recipes for game-day grub from last year: Super Bowl Sugar Cookies, and Antipasto Picnic Sandwiches.  The follow are the specifics concerning this football foodie face-off:

• Recipes must be received by 12 noon Pacific Time on Saturday, January 31st.  I know, I know--this only gives you one week.  The good news is that we are looking for something simple and approachable with a unique creative twist, something that makes people say "I can do that.....so why didn't I think of that?"
• Your recipe should be original (I'm trusting all of you honest people on this one!)  If your recipe is not selected, although I'm sure it was a close second, feel free to enter it in another contest.  It is yours after all, not mine!
• You can either submit your recipe in the comments below this post, or you can email it to me directly at peanutbutterandjulie@gmail.com .
• What makes a recipe Most Valuable?  Ease, creativity, and a catchy name all help.  Keep it appropriate to the theme too.  In other words, save your Beef Wellington recipe for another contest.
• You may enter more than once if you are just brimming with ideas for half-time hors d'oeuvres.
• I will prepare, photograph, and post the winning recipe on Super Bowl Sunday.
• The gift card will be sent to the winner soon after the winning recipe is posted. 

In lieu of my usual recipe preparation tips, the following are some tips to help you plan your Big Game bash and be an MVP host.  These helpful hints are courtesy of Sam's Club and Shauna Wilcox, wife of Baltimore Ravens (so close guys!) Tight End Daniel Wilcox:

• Guests Play-Callers - Get your guests in on the action and invite party-goers to top their part of a pizza with delicious meats or veggies, or coordinate a "chili bar" where they can add their favorite finishing touches.
• Winning Combinations -After the main dishes are set, look for combinations like wings and ranch or bruschetta spread and bagel crisps.  Keeping a wide array of food flowing is sure to be a crowd pleaser.
• Create a Prime-time Lineup - Since most guests will be planted in front of the TV for much of the party, feature easy-to-eat foods.  Finger foods, such as party trays and pizzas, are great choices to keep guests satisfied from the coin toss to the final seconds of the game.
• Friendly Competitions - A few games during the Big Game is a great way to keep the guests doubly entertained.  Fun and easy activities such as asking guests to guess the score at half-time or the first half-time commercial will keep everyone involved - even those who aren't avid sports-watchers.  Have a few small prizes like scratch-off lotto tickets and a larger prize like a gift of Membership to Sam's Club for game winners, as well.

Warm up those taste buds!
To help you select your game-day menu, on January 29-31 Sam's Club will be hosting a pre-game sampling event (c'mon, who doesn't love samples?)  Future members are welcome to attend, and anyone who joins Sam's Club prior to February 1 will receive a $10 gift card.  Hot wings with ranch sauce, a croissant sandwich party tray, and a custom football cupcake cake from the bakery are just a few of the many items that will be offered at this event!

Let me know if you have any questions.  I look forward to receiving your recipes!

Southern Pecan Praline Scones (and an Ultimate Recipe Showdown follow-up)

I don't know whether I was more surprised to be pronounced the winner of Ultimate Recipe Showdown: Cakes or to realize that my family actually kept the results a secret for almost 4 months.  Not one slip-up, and believe me, people tried to get it out of us.  My standard response was to say "It was a really great experience" paired with a look that said "It would be in your best interest to move on to a different subject now."

Well, being a part of URS truly was a great experience.  Even before the results were announced, and I had already prepared myself to congratulate one of the other ladies, I had decided that I would gladly participate again if I am ever lucky enough to have the chance.  Or....say....if I'm lucky enough to be offered my own show (Sigh!  A girl can dream, can't she?)  Just being able to spend time at the Food Network studios was a prize in itself.  Opportunities like being in the same kitchen as real live Food Network star Sunny Anderson and getting a behind-the-scenes perspective of how these shows really work were just icing on the cupcake (Ba-dum-bum!  Thank you, I'll be here all night.)

Many people have asked me if it was hard to prepare my recipes in front of the judges and an audience while surrounded by cameras and crew.  Well....that's not really how I do things at home, so it was definitely different.  The different kitchen and tools took a bit of getting used to, and the lights overhead added some heat (buttercream's nemesis!)  I also kept apologizing to the camera guy because I spent what seemed like a lot of time chopping all of those pecans, and his camera looked too heavy to be recording something so repetitive and mundane.  Truthfully though, the first round was 4 hours long, so after my initial nerves wore off, I kind of just eased into full baking mode and did my thing.  Luckily, I was far enough away from the judges, so that I couldn't hear much of their commentary, although I caught occasional words like "sweet potato" and knew that I was in the hot seat.  When I was working on some of the more difficult aspects of the recipe, such as adding the hot syrup for the buttercream or cutting even cake layers, yes, there was added pressure.  The generous 4 hours was great though. 

When it came time for the speed round however, the pressure was alive and well.  Even though I had practiced my recipe over and over again at home within the 45-minute window, I knew that I had to remain focused.  I couldn't forget any ingredients, so I needed to be meticulous, but I still needed to get my cupcakes into the oven in less than 10 minutes from the start.  The overhead lights were also a concern, as I knew that this might affect the cooling time of the cupcake and, as a result, the stability of the buttercream (thus the refrigeration of the buttercream.)   Note to self:  Next time I practice something like this at home, I am going to have Eric run around the kitchen making comments and yelling things like "Ladies, you have 10 minutes remaining!!!" 

Standing in front of the judges, watching them eat your creations, ponder, take another bite.....this was the most nerve-wracking part, in my opinion.   Having Guy Fieri there next to me was really helpful.  He was great with the one-liners and comic relief.  And how about judge Katherine Alford's "happy dance?"  I think that this might just be the next new dance craze.  And to think that it all started with a little cupcake...

Although I was obviously thrilled, and shocked, to win, I would have been happy for any of the ladies if they took the title.  I mean, I consider myself to be competitive, and winning is great, but the four of us spent quite a bit of time together, so there was a true sense of camaraderie among us by the end.  The only semi-bummer is that I found out my recipe will not be on the Friday's menu, which is something that I was looking forward to.  That being said, I completely understand that decisions made by a big corporation like Friday's are more complicated than a 45 minute cupcake, and these things sometimes happen.  I'm sure that they have a good reason. 

In the event that you want to try either of my recipes at home, they are both posted on the Food Network website.  I sent some cupcakes into work with Eric yesterday, although it now makes me nervous to have people taste them.  I sure hope they think they're worthy of the prize...  This is new to me, so it's tough to look on the FN website and see reviews that say that more malt or more sugar is needed or that the cupcakes are "just O.K."  Hey-I worked hard on those.  I sure wish that I could please everyone with my creations.  When I figure out how to do that, I'll let you know.  That is definitely worth $25k!

One of the best things about my URS appearance was the number of long-lost friends who found me through my blog.  Some just happened to be watching the Food Network and they had a "Hey!  I know her!" moment.  Others found out from a friend of a friend or from something like Facebook (just joined--I can see how it can become an addiction.)  One such friend, Ellen, I hadn't been in contact with for almost 2 years.  She was always a big fan of my Pecan Praline Scones, and she said that she had been unsuccessful in looking for a similar recipe on-line.  So Ellen, today's recipe is dedicated to you.  These buttery, rich, and flaky scones should be a welcome morning treat up there in blustery cold Chicago (don't you miss our 70 degree temps just a little bit???)  Enjoy, and it was so great to hear from you!  Here are a few extra tips for preparing perfect praline scones:

• Because the praline pieces melt a bit while the scones are baking, some of them may seep around the bottom edges.  If this area starts to burn, you can either remove it with a knife or a spoon, or you can tent the scones loosely with foil for the remainder of the baking period.
• The scone dough can be prepared 1 day in advance and refrigerated, tightly wrapped.  You can also pre-cut the scone shapes and freeze them.  Thaw in the refrigerator overnight and bake as directed.   Fully baked scones can also be frozen, tightly wrapped, for up to one week.  Thaw at room temperature and reheat.
• If the scone dough is too dry after adding the buttermilk, then add a few tablespoons more.  The dough should be evenly moist, but not overly sticky and wet.  Be careful to not overwork the dough.  Overworked dough will result in tough, not light and flaky, scones.
• I use a convection oven for baking these scones, which circulates the hot air and speeds up the baking process.  Depending on your oven, you might need to add a few minutes to the baking time.
• These are LARGE scones.  Feel free to cut them in half to yield 2 dozen.

Southern Pecan Praline Scones 

Makes 12 large scones

Ingredients:

For the pralines

2 cups light brown sugar

1/4 cup whole milk

3 tablespoons unsalted butter

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 cups chopped pecans

For the scones

4 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 ounces cold unsalted butter, cut into pieces

1 1/3 cups buttermilk, plus more if needed

1 egg mixed with 2 tablespoons milk

Prepare the pecan pralines:  In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt.  Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves.  Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally.  Drop the mixture by heaping tablespoonfuls onto parchment-lined baking sheets; allow to cool completely.  When the pralines have hardened, break into small chunks or roughly chop.

Preheat the oven to 375F degrees.  Place oven racks in the upper and lower thirds positions.

Line 2 baking sheets with parchment paper.  In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and salt; pulse to combine.  Scatter the butter pieces over the flour mixture and pulse several times until the mixture resembles coarse meal. 

Transfer the mixture to a large bowl and stir in the chopped praline pieces.  Add the buttermilk, mixing until just combined.  Turn the dough out onto a floured work surface and gently knead a few times to bring the dough together.  Divide the dough in half and pat it into two rounds, about 1-inch thick.  Cut each round into 6 wedges and place the wedges on the prepared baking sheets.  Brush the tops of the scones with the egg wash.  Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean. 

Tomato, Fontina, and Basil Tart

The other night, Eric and I took my dad to see the musical Jersey Boys, which has been having a very successful run at the Palazzo Hotel.  This was my second time seeing the show, but after I saw it the first time, I knew that my dad would love it and, quite frankly, I couldn't wait to see it again.  You know that a show is good when you have the very worst seats in the house (we're talking far upper-corner), and you still have a great time.  For my second time around, I managed to get us seats much closer to sea-level, and the show was even better.  Eric even had a good time, and he's not really one for musicals and the whole idea of people spontaneously breaking into song mid-conversation.  Much too illogical, you know.  I'm already thinking about going to see it again.   Anyone?  Anyone?

Jersey Boys is based on the story of Frankie Valli and The Four Seasons, the singing group that brought us hits like "Sherry", "Walk Like a Man", and "Big Girls Don't Cry."  Throughout the show, you realize just how many hits this group had (Hey-I love this song. I didn't know that they sang this too!) People in the audience were singing along, dancing, and just having an all-around great time.

In addition to a stellar soundtrack and top-notch choreography, Jersey Boys also provides a well-told story, as opposed to 2 hours of songs linked together by dialogue.  The writing is smart and witty with a smattering of colorful "Jersey" language (translation: not for kids), but it moves the show along and keeps you interested. 

The Garden State was obviously well-represented in the audience during both of my shows too.   I grew up in New Jersey and Texas (how's that for a combination of accents?).  These two states are vastly different in most ways,  except for the large amount of state pride held by their residents.  Every time something specific about New Jersey was mentioned during the show, you could count on at least one hearty "whoop," if not several, from various corners of the theater.  During one scene, two of the characters discussed a business deal.  One asked if they should draw up a contract.  The other held out his hand and said "We'll shake on it.  That's a Jersey contract."  And the crowd goes wild. 

Having a little Jersey in me, my second viewing of Jersey Boys brought out my state pride and inspired me to try a recipe that represents some of the-mall-capitol-of-the world's finest foods: fresh tomatoes, pizza, and Italian cuisine.  This is one of those recipes that I really wish I could say I drummed up all on my own, but that wouldn't be fair to Martha.  I recently added Martha Stewart's Baking Handbook to my over-sized cookbook library, but I am just starting to work through the dozens of dog-eared entries.  The photos in this book really jump off the page, and they were a significant factor in helping me to decide which recipes I just had to try, such as this tomato tart.

I did make a few minor changes to Martha's recipe (gasp!), based on my experience.  I found that the oven temperature was too high and that my cheese started to burn about halfway through the baking process, so I decreased the temperature by 25 degrees in two steps.  As a result, I ended up adding a little bit of extra cheese on top, so my photo might look "cheesier" than the intended finished product (too much cheese is never a bad thing!)  Keep an eye on your tart, and tent it loosely with foil if it starts to burn before the crust has baked.  I also sprinkled half of the basil underneath the cheese layer, reserving the other half for garnish on the finished tart  This seems to carry the flavor throughout.  Here are my extra tips for this cheesy tomato tart:

• When you roll out the dough and transfer it to the tart pan, don't panic if it starts to tear a bit of break apart.  This part is hard to do perfectly (that is, unless you happen to be Martha).  A method that I like to use is to roll the dough loosely around a rolling pin and then unroll it over the tart pan.  Once the dough is in the pan, patch it up with your fingers.  It will all be covered with tomatoes and cheese anyhow!
• To save some time and money, you can use preshredded cheese for the recipe.  One of the Italian blends, which usually contain Fontina, Parmesan, Asiago, Provolone, and Mozzarella, would work very well.
• The crust dough can be tightly wrapped and frozen for up to one month.  Thaw the dough in the refrigerator overnight prior to using.
• Although this recipe is best eaten the day that it is prepared, it will keep for 2 days.  Tightly cover it and chill.  Reheat in the oven to crisp the crust prior to serving. 

Tomato, Fontina, and Basil Tart

Serves 8-10

Ingredients:

For the Crust

1 1/4 cups flour

1/4 teaspoon salt

8 tablespoons unsalted butter, chilled and cubed

2-3 tablespoons ice water

For the Tart

1 head garlic

3 tablespoons olive oil, divided

3/4 cup grated Italian Fontina cheese

1 1/2 pounds ripe, firm tomatoes, sliced 1/4-inch thick

Coarse salt and freshly cracked black pepper

12 fresh basil leaves, chiffonade

Prepare the crust dough:  In the work bowl of a food processor, combine the flour and salt; pulse several times to blend.  Scatter the butter cubes over the flour and pulse 10-12 times, until the mixture resembles coarse meal.  With the processor running, add the ice water through a feed tube in a slow stream, just until the dough holds together without being wet or sticky.  Test by squeezing a small amount of the dough together; if it is still too crumbly, then add a bit more water, 1 tablespoon at a time.  Transfer the dough onto a piece of plastic wrap and shape it into a flattened disk.  Wrap the dough tightly in the plastic and refrigerate for at least 1 hour or overnight.

Prepare the tart:  Preheat the oven to 375F degrees.  Place the head of garlic in a piece of aluminum foil; drizzle with 1 tablespoon of the olive oil.  Fold the foil to encase the garlic, sealing the edges, and place it on a small baking sheet.  Roast the garlic in the oven until the cloves are tender, about 35 minutes.  Remove the garlic from the oven and set aside. 

Raise the oven temperature to 425F degrees.  When the garlic is cool enough to handle, squeeze the cloves out of their skins into a small bowl.  Mash the cloves with a fork; discard the skins.

On a lightly floured work surface, roll the dough out to a 13-inch round, about 1/8-inch thick.  Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing it into the edges.  Using a rolling pin or a sharp knife, trim the dough flush with the top edge of the tart pan; chill the shell until firm, about 30 minutes.

Spread the roasted garlic evenly on the bottom of the chilled tart shell.  Sprinkle with 1/4-cup of the Fontina.  Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center.  Season with salt and pepper.  Sprinkle with half of the basil and the remaining 1/2 cup of Fontina, and drizzle with the remaining 2 tablespoons olive oil.

Reduce the oven temperature to 400F degrees.  Bake the tart until the crust is golden and the tomatoes are soft but still retain their shape, 40-50 minutes.  Cool on a wire rack for 20 minutes.  Sprinkle the tart with the remaining basil and serve warm. 

Honey-Roasted PB&J Sandwich Cookies

My good friend, Stephanie, is pregnant with her second child.  Her first, Xander, just turned two, and at the rate that he is growing he is destined to be the Kobe Bryant of his generation.  Xander is at the age where he seems to be channeling the Energizer Bunny: running over there, playing over here, "driving" his truck, and building in the corner, all at once.  Steph can definitely use all of the extra energy that she can get.  In other words, get this girl some baked goods, stat!

This time around, Stephanie's craving of choice has been peanut butter.  I seem to always crave peanut butter (heck, I even share a blog title with it), but my only excuse is that I just happen to like peanut butter, a lot.   I started out by bringing Steph a box of my super-sinful Peanut Butter Fudge, which seemed to go over quite well.  Her actual words were something along the lines of: "I hate you.  I can't stop nibbling on that fudge," but that's technically a compliment, right?  

Next, I sent her home on New Year's Eve with a loaf of my Peanut Butter Bread, with which she could ring in 2009.  I'm always a little worried when I bake my PB Bread for someone, because even though I could probably down the entire loaf, it's one of those things that might not be for everyone.  Fortunately, the bread received an enthusiastic thumbs-up as well.  Phew!

Well today is Stephanie's birthday.  Say no more.  I'm on it!  My original intention was to make a batch of my standard peanut butter cookies and place them in a basket with more "I hate you" fudge, and some other pb-themed treats.  Had I not been gabbing on the phone while doing my grocery shopping, I might have noticed that I grabbed a jar of honey-roasted peanuts instead of regular peanuts.   Hmmm.....well, why not?  I always did prefer receiving the honey-roasted to the regular on those Southwest flights, so why shouldn't they work in cookies too?  In addition to ground peanuts, I added some honey to the dough, so that cookies have a nice toasty flavor.  Taking half of the cookies a step further, I experimented by sandwiching them around a peanut butter cream and tart jelly filling, sort of like a PB&J dessert sandwich.  Since these monstrosities didn't appear to travel well, they remained at home.  I'm sure that my visiting dad will be nice enough to take them off of my hands.  He's helpful like that.  Here are some extra tips for making these fun, filled cookies:

• Although I am a big fan of crunchy peanut butter, it might add too much texture for some people, so feel free to use either creamy or chunky (or a combination of both!) for this recipe.
• I do not recommend using natural or low-fat peanut butters for most baking recipes.  These versions do not seem to blend with the other ingredients as well as the common variety of peanut butter, and the result is often grainy.
• For this recipe, I used an orange-blossom honey, but regular honey works just as well.
• These cookies end up being about 2 to 2 1/2 inched in diameter, which makes a sizable sandwich cookie.  Roll the dough into smaller balls and adjust the baking time down for smaller sandwiches.
• Make sure you use salted honey-roasted peanuts.  The salt is a nice contrast to the sweetness in the cookies.

Honey-Roasted PB&J Sandwich Cookies

Makes about 18 sandwiches

Ingredients:

1 3/4 cups salted honey-roasted peanuts

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons peanut butter

1/2 cup unsalted butter

1 1/4 cups sugar, divided

1 whole egg

3 egg whites, divided

3 tablespoons honey

1 teaspoon pure vanilla extract

For the filling

1 cup creamy peanut butter

2 tablespoons honey

1 teaspoon vanilla extract

2 cups confectioner's sugar

3-4 tablespoons whole milk

Tart raspberry or mixed-berry preserves

Preheat the oven to 375F degrees, and position the oven racks in the upper and lower thirds positions.  Line 2 baking sheets with parchment paper.

In the work bowl of a food processor, combine 3/4 cup of the peanuts, the flour, baking soda, cinnamon, and the salt.  Pulse until the peanuts are finely ground.

Combine the peanut butter and the butter in a medium saucepan, and whisk constantly over medium-low heat until the mixture is smooth.  Stir in 1 cup of the sugar until thoroughly incorporated.  Let cool slightly.

Mix the whole egg and 2 of the egg whites to the peanut butter mixture, mixing until well combined.  Mix in the honey and the vanilla.  Stir in the flour mixture until just combined.  Do not over-mix.

Coarsely chop the remaining 1 cup of peanuts and place them in a shallow dish.  Place the remaining 1/4 cup sugar in a second dish.  Combine the remaining egg white with 1 teaspoon water in a third dish.

Form a tablespoonful of the cookie dough into a ball and then roll it in the sugar to coat.  Dip the top of the ball in the egg white mixture and then press it into the chopped nuts.  Place the dough, nuts facing up, onto the prepared cookie sheet, pressing down with the palm of your hand to flatten slightly.  Repeat the process with the remaining dough.

Bake the cookies for 8-10 minutes, until golden brown and set in the middle.  Rotate the position of the pans halfway through the baking process.  Let the cookies cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.

Prepare the filling:  In a medium sized bowl, beat the peanut butter, honey, and the vanilla at medium speed until combined.  Add the confectioner's sugar and beat until smooth.  Add the milk as necessary until the filling is spreadable but still firm.  To assemble the sandwiches, spread half of the cooled cookies with the filling and spread the other halves with a thin layer of the preserves.  Sandwich the two halves together.  

Ultimate Recipe Showdown (oh, and yummy Carrot Muffins!)

I have been a fan of The Food Network for as long as I can remember.  I recall first learning about the now ubiquitous chipotles (a.k.a spicy raisins) from Hot Off the Grill with Bobby Flay!  Sara Moulton taught me how to properly dice an onion, and watching shows like Food Finds and Sweet Dreams (oh, how I miss Gale Gand!) made my time on the treadmill fly by in a flash.  The Food Network is usually on when I am working in the kitchen, and I think that I even heard Eric say "E-V-O-O" the other night.  You get the idea.

I have mentioned a few times in the past that I started entering recipe contests a little over a year ago for fun.  I had seen a few of the challenges that were aired on The Food Network, but I had no idea how many of these contests and cook-offs actually exist.  There is even a website, Cooking Contest Central, solely dedicated to recipe and food-related competitions.  After my first win, for which I just casually entered a few recipes with no expectations, I was hooked.  I had been bitten by the "contesting" bug, and there was no turning back. 

Last spring, The Food Network starting calling for entries for Ultimate Recipe Showdown 2, a televised cook-off during which contestants would compete against each other by preparing their original recipes in various categories.  I had watched the first season of URS, which I had learned about too late to enter (darn!), so I didn't need to think twice about submitting some recipes for season number two.  Some ended up being many. Dozens.  I really wanted to be chosen for this competition.  I really wanted to compete on The Food Network.

Well, long story short, the recipe Gods must have been looking down on me as I toiled away in the kitchen.  During the summer, I received notification that I had been chosen as one of four contestants to compete in the Ultimate Recipe Showdown: Cakes competition (insert excited scream here)!  Food Network would fly Eric and I to New York in September, and I would be competing at the Food Network studios (insert second scream!)

For me, visiting the Food Network studios was like going to Disneyland.  I practically skipped through the halls.  I was able to spend some time in the test kitchens, and I even saw a few familiar faces while I was there.  I truly, truly, didn't want to leave (but I thought that clinging to the door probably wouldn't be the best way for them to remember me.) 

Although I can't really reveal very much about my experience with the actual competition, I will say that I had a wonderful time, and I made some fantastic new friends.  I also have a whole new appreciation for the amount of work that goes into producing a show like this.  Guy Fieri, of Diners, Drive-Ins, and Dives fame, was the host, and I found him to be so down-to-earth and friendly, not to mention charismatic and lightning-quick with his come-backs.  I plan to try out next year too.  Boy, would I love to go back (even if they just let me hang around The Food Network for a few days....)

The episode that I appear in airs one week from today, January 18th, at 9 p.m.  Here is a small promotion video that the Food Network put on their site. Tonight, I believe that the Burgers episode is airing, and last week, they showed Comfort Foods, during which my friend Michaela prepared the most fantastic looking fritters.  After my episode, they will air Hot and Spicy, Desserts, and Hometown Favorites.  The winners get a nice check, and their recipe will appear on the T.G.I. Fridays menu nationwide for a limited time.  Not a bad gig, huh?     

So, I didn't want to just go on and on about myself without at least providing you with a recipe at the end of this post.  This is another "preparing for my parents" creation, as they both enjoy homemade muffins.  I've made many variations of carrot cake and carrot muffins over the years, but they have always been other peoples' recipes.  A recipe of my own was long overdue.  The one that I finally came up with draws from my favorite aspects of the other recipes, but I tried to make my version a bit healthier by incorporating whole wheat flour and by replacing some of the oil with grated apples.  These muffins are not overly sweet, and they have a nice, almost chewy texture from the inclusion of coconut and golden raisins.  Pecans add a toasty crunch.  Here are a few extra tips for making these slightly sweet and healthy treats:

• Grating carrots and apples on a box grater can be a bit of a chore.  If you have a food processor with a grating disk, use it.  This is a major time saver, and you can grate both the carrots and the apple in one batch.
• When I add apples to a muffin or bread recipe, I tend to keep the peel on, but feel free to peel the apples before grating them.
• Depending on how sweet you like your muffins, you can use sweetened or unsweetened flake coconut.  I found that the addition of the apples, carrots, and sugar makes the muffins sweet enough, so I opted for the unsweetened coconut.
• This recipe makes quite a few muffins.  Seal some in sip-top bags and freeze them for up to two weeks.  Take one out in the morning (or the night before) to defrost for an easy and portable breakfast.
• I like to use safflower oil in my recipes because it has a neutral flavor, but you can certainly use canola, sunflower, or vegetable oil instead.

Carrot, Apple, and Pecan Muffins

Makes about 24

Ingredients:

1 1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2/3 cup light brown sugar, packed

2/3 cup sugar

4 large eggs

1 cup safflower oil

2 teaspoons vanilla extract

3/4 pound carrots, peeled and finely grated

1 large apple (about 8 ounces), cored and grated

1/2 cup flake coconut

1/2 cup golden raisins

3/4 cup chopped pecans, lightly toasted

Preheat the oven to 375F degrees.  Line 24 muffin cups with paper liners.  In a large bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars with the eggs at medium speed until well combined, 2-3 minutes.  Mix in the safflower oil and the vanilla. 

Stir the carrots, apples, coconut, and raisins into the wet ingredients until thoroughly incorporated.  Stir in the pecans.  Add the dry ingredients to the wet ingredients, mixing until just combined. 

Spoon the batter into the muffin cups, filling them almost to the top.  Bake the muffins for 18 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins for 5 minutes in the pans and then transfer to a wire rack to cool completely (or serve them warm!)

Butter-Toffee Crunch Ice Cream

My parents are coming to visit next week, and I am really excited because this means that I will be able to try my recipes out on a few extra appetites.  Er, that is, I am first and foremost excited that I am going to be able to spend some quality time with my parents, in addition to the fact that I will have new people to cook for.  Look, when your world pretty much revolves around food, you tend to feel like you're only as good as your latest recipe, then you start to quantify pretty much everything in terms of food.

I have mentioned numerous times in the past that my husband Eric's sweet tooth must have been knocked out in one of those rough and tumble Vermont childhood hockey games.  As you can tell from this blog's lengthy "Dessert" category archives, sugary treats are some of my favorite things to make.  This creates a bit of a dessert inventory overload in our kitchen, which either ends up being stored in the freezer for future company, or it is sent into the office with Eric.  While my mom tends to watch her dessert intake, my dad is one of those people who has eaten the equivalent of a hot fudge sundae, right before bedtime, every night for the past 40 years without gaining an ounce.  I know.  Disgusting.   So, I can definitely count on him to sample my latest creations while he is here.  I'm sure that he will be more than happy to help.

His timing couldn't be more perfect.  I'm going to go out on a limb and say that I think I just made my best ice cream ever.   This stuff is can't-stop-licking-the-bowl-even-though-I-know-this-stuff-is-full-of-calories-and-fat good.  Trust me--I know from experience (excuse me while I run downstairs to take another bite.)  What makes this ice cream so darn delectable is the combination of the creamy brown sugar and scotch flavored base and the crunchy toffee bits, which cut the sweetness with a bit of salt.  It's kind of like the unbeatable combination offered by a chocolate-covered pretzel: sweet, salty,creamy, and crunchy at the same time.  This one is definitely a keeper.  Look out Ben and Jerry. (P.S. Dad, there's a small chance that this might be gone by the time you get here.....)  Here are my extra tips for this remarkable rich ice cream:

• After you have returned the egg and half and half mixture to the stove, if you find that it is not thickening enough, you can use my trick, which is probably a culinary school no-no, but it works really well.  Besides, I didn't go to culinary school.  In a small bowl, mix a little bit of the remaining half and half with a teaspoon or two of cornstarch until the cornstarch dissolves.  Add this mixture to the saucepan, still over medium-low heat, and stir until thickened.  You are looking for custard-type consistency, similar to a thick sauce.
• If you want to make this recipe more kid-friendly, feel free to replace the liqueur with a bit of butterscotch or butter rum extract.
• For extra texture and flavor, stir some lightly toasted chopped pecans in along with the toffee bits.
• A lighter version of this sinful dessert can be achieved by using all half and half or by substituting whole milk for some of the half and half and/or cream.  Using too little fat will result in a less-creamy product.
• This ice cream will keep, tightly covered in the freezer, for up to one week.  The recipe can be easily halved.

Butter-Toffee Crunch Ice Cream

Makes about 5 cups

Ingredients:

6 tablespoons unsalted butter

1 1/3 cups golden brown sugar, packed

3 cups half and half, divided

1/4 teaspoon salt

4 large eggs

(1-2 teaspoons cornstarch, if necessary--see above tips)

2 cups heavy cream

1/4 cup butterscotch liqueur or scotch

2 teaspoons vanilla extract

1 cup toffee bits (such as Heath or Skor)

Melt the butter in a heavy saucepan over medium heat.  Whisk in the sugar, 2 cups of the half and half and the salt.  Bring the mixture to a simmer, stirring to dissolve the sugar. 

Whisk the eggs in a medium bowl to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens and your finger leaves a path on the back of a spoon when drawn across.

Stir in the remaining half and half, cream, butterscotch liqueur, and vanilla.  Return the mixture over low heat until slightly thickened and smooth.  Strain into a medium bowl, cover, and chill until cold, about 3 hours.

Process the mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 5 minutes before the ice cream is done.  Serve immediately or freeze for firmer ice cream.

Lovely Meyer Lemon Tuiles

The people in my household (translation: Eric and I) are really fond of a vast variety of food.  That pretty much goes without saying.  When it comes to food preferences, however, the two of have distinctly different profiles.  I like my steak cooked medium-rare, while I cringe when he orders his medium well.  He likes a salad topped with blue cheese, but I opt for vinaigrette.  Eric is to Cheerios as Julie is to Flax Plus.  Yes, I know that their marketers need to work on the name, but it's still my favorite cereal.

Another difference between our palates is that I need to have at least a little something sweet after dinner, or the meal is just not complete.  Ladies, I don't think that I'm alone here.  Eric's sweet tooth, on the other hand, only shows up on occasion.  During this time, he will buy a half-gallon of Breyer's Mint Chocolate Chip ice cream, eat one very large bowl, and then leave it in the freezer to grow ice crystals.  Six months later, when he asks "Hey, where did that ice cream that I put in the freezer go?", he always seems surprised that I had to throw it out.

Now, when I say that I need a "little something sweet" after dinner, I mean just that--something little.  I've never been one to order dessert at a restaurant, because I'll only take one bite and the rest would go to waste.  Isn't it fantastic when you are at a restaurant and don't order dessert, but they still bring you a plate of small pastries or petit fours along with the check?  That trend must have been invented like a woman who, like myself, just wanted a little something sweet.

Sometimes, if you order coffee or tea after dinner, it will arrive with a delicate rolled cookie, or tuile, on the side of the plate.  You can either dip it into your frothy cappuccino or eat it on its own.  Either way, it is the perfect way to satisfy a sweet craving and end a meal.  This version was inspired by the (still) huge collection of Meyer lemons that my tree produced this year.  I cannot go through them quickly enough.  So, if any of you live near me and need some lemons.....  They are very easy to make, but they seem quite fancy.  Serve them with sorbet for a more complete dessert!  Here are my extra tips for making these light and citrusy cookies:

• The finished tuiles will keep, layered between waxed or parchment paper and covered, for 4 days.
• If you don't have Meyer lemons, then by all means use regular lemons.  You can also use a combination of lemons and oranges as well as lemon zest and orange zest.
• The cookie batter can be refrigerated for up to one week.  You can make the cookies on an as-needed basis throughout the week, so that they are always fresh!
• I find that the easiest way to form the circles of batter on the parchment paper is to trace 3-inch circles on one side of the paper with dark ink.  Flip the paper over prior to spreading the batter so that you can still see the outline, but the ink will not get onto the cookies.
• If you don't want to roll the tuiles into tubes, an alternative is to drape the pliable cookies over a rolling pin or a wine bottle, creating curved shapes. 

Lovely Meyer Lemon Tuiles

Makes about 26

Ingredients:

1/2 cup sugar

1/3 cup flour

1/8 teaspoon salt

1/4 cup fresh Meyer lemon juice

4 tablespoons unsalted butter, melted

2 teaspoons finely grated Meyer lemon zest

In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, flour, and salt on low speed.  Add the lemon juice, and beat until combined.  Slowly pour in the butter and increase the speed to medium.  Add the lemon zest, and beat until well combined.  Transfer the batter to a container, cover, and refrigerate for 6 hours or overnight.

Preheat the oven to 350F degrees.  Spoon 1 generous teaspoon of the batter onto a parchment-lined baking sheet for each cookie, spacing the mounds at least 2 inches apart.  Using a small offset spatula or butter knife, spread the mounds into 3-inch circles.

Bake the cookies until they are evenly light golden, 9-11 minutes.  Let the cookies cool on the baking sheet for 1 minute and then, working quickly, flip the cookies over so that their smooth sides are facing up.  Roll each cookie around the handle of a wooden spoon and let stand until hardened.  If the cookies become to difficult to roll, return them to the oven until they are flexible.  Repeat the process with the remaining batter.

Double Chocolate Cherry Almond Cookies

I know, I know.  It's only three days into 2009, three days into your South Beach/Flat-belly/French-Women-Don't-Get-Fat diet, and I have the nerve to post a cookie recipe!  I'm sorry.  I just had the urge to bake.

Part of my inspiration arrived as a result of some much needed cleaning that I started last night.  Yes, it was another wild Friday evening at the Hession household.  On New Years Day, I very diligently sat down and composed a list of to-dos that I had been putting off, a large percentage of which started with the words "Clean out."  The collection of items that I came up with should keep me busy well into the days of triple-digit temperatures.  Then it will probably be time to start all over again.  Oh joy.

Not really in the mood to tackle a mountain like the garage first, I opted for one of the smaller jobs on my list, the pantry.   I usually reorganize the pantry a few times each year.  Well, I don't really reorganize.  I just put items back in the spots that I assigned to them the last time that I organized the pantry.  Gee, I don't how so many items can become misplaced in such a short period of time (ahem, Eric!)

I also took this time to take inventory of my ingredients and find out what bits and pieces I had leftover from my holiday baking extravaganza.  In addition to some hardened crystallized ginger and a leaking jar of the world's stickiest chestnut honey, I had small amounts of dried tart cherries, sliced almonds, and both bittersweet and milk chocolate chips.  Time to make cookies!

There must be thousands of variations of chocolate chip cookies floating around the Internet.  And why not?  The basic formula for the cookie is both easy and versatile.  I love to experiment with new twists on the Tollhouse classic, usually letting whatever ingredients I have leftover in the pantry lead the way.  One thing that makes this version unique is that the dried cherries are plumped up by steeping them in Kirsch, or cherry liqueur, prior to adding them to the dough.  It also adds a bit of a kick--that stuff is strong!  Be sure to serve these sweet treats with an ice-cold glass of milk.  Here are my extra tips for making these fully-loaded cookies:

• If you want to make these cookies a bit more kid-friendly and eliminate the liqueur, then replace the Kirsch with cherry, cranberry, or even orange juice.
• Dried cranberries can be used instead of the dried cranberries.  Coarsely chopped pecans, walnuts, or macadamia nuts can replace the almonds.
• The baked cookies can be stored at room temperature, tightly covered, for up to three days.  The cookie dough can be made one day in advance and refrigerated, tightly covered.
• Instead of using milk chocolate or bittersweet chocolate chips, feel free to use other flavors, such as white or semisweet chocolate chips. 

Double Chocolate Cherry Almond Cookies

Makes about 28 cookies

Ingredients:

1 cup dried tart cherries

1/2 cup Kirsch (cherry liqueur)

1 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup sugar

1/2 cup light brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 cup bittersweet chocolate chips

1 cup milk chocolate chips

3/4 cup sliced almonds

Preheat the oven to 375F degrees.  Line 2 baking sheet with parchment paper; set aside.  In a small saucepan, combine the cherries and Kirsch and bring the mixture to a boil.  Remove the saucepan from the heat and let the cherries soak for 15 minutes; drain and discard any excess liquid.

In a medium bowl, whisk together the flour, baking soda, and salt.  In the bowl of an electric mixer fitted with the paddle attachment beat the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating well after each addition.  Add the vanilla and almond extracts and beat until well combined.

On low speed, add the flour mixture, mixing until just incorporated.  Mix in the cherries, both chocolate chips, and the almonds.  Using a small ice cream scoop or a large spoon, scoop 2 tablespoonfuls of dough onto the prepared baking sheets, spacing 1 1/2 inches apart.

Bake the cookies for 10-12 minutes, until they are lightly golden.  Rotate the sheets halfway through the baking process.  Let the cookies cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.