Cubeb & Grains of Paradise ‘ Snickerdoodles’ with mace Buttercream

Ingredients:

Cookie:

1 C butter, unsalted, room temp

1.5 C sugar + 0.25 C sugar

2 t vanilla extract

2 eggs, room temp

2.75 C flour

1.5 t cream of tartar

0.5 t baking soda

1 t kosher salt

2 t cubeb, finely ground

2 t grains of paradise, finely ground

Filling:

8 T butter, unsalted, room temp

1.25 C confectioners sugar

2 t mace, finely ground

3/4 C + 2 T whipping cream

Directions:

Oven to 350 F

Cookie:
Cream butter, sugar & vanilla until fluffy.

Add eggs & scrape down sides.

In a separate bowl combine flour, cream of tartar, baking soda & salt.

Mix wet & dry together until just combined.

Chill for 20 minutes.

In a small bowl mix together cubeb, grains of paradise & remaining 0.25 cup of sugar.

Form small balls of dough (~ 1 T) and then roll it in the sugar/spice mixture.

Place on parchment lined baking tray & flatten slightly.

Bake for about 10 minutes or until slightly golden.

Cool for a few minutes then transfer to racks to cool completely.

Once completely cool, pipe filling one one cookie & top with a second.

Filling:

Place all ingredients in a mixer fitted with a whisk & splash guard, then cover the gap with foil or plastic wrap.

Turn it on high & walk way.

The sound will change when it’s done.

At some point you will think you’ve done something wrong & it’s not working, but just be patient & it will come together.

Bean & Mushroom “Sausages”

Ingredients:

2 T evoo

1 large shallot, diced

4 oz baby bellas, diced

1/2 C veggie stock

1/8 t black truffle salt

1 T smoked shoyu

1 t garum

1 t gochujang

15oz can pinto beans, rinsed

1/3 C garbanzo flour

1 t sage

1 t thyme

1 t rosemary

1/2 t nutmeg

1/8 black pepper

2 t bourbon barrel aged maple syrup

Directions:

Sauté shallot in evoo until translucent.Add mushrooms & sauté until they release their liquid then add stock & sauté until almost dry.Remove from heat and stir in shoyu, garum & gochujang.Place beans, flour, sage, thyme, rosemary, nutmeg, pepper & syrup in food processor & pulse to combine.Add mushroom mixture & pulse until combine, but with small chunks remaining.Divide into 6 portions & using plastic wrap roll each into a square sided log.Place in steamer & steam for 15 to 20 minutes.Place into freezer for 15 minutes to firm up.Heat evoo over med-hi heat in a nonstick frying pan & brown on all sides.