Sunday, August 17, 2014

Cubicle kitchen: Cranberry Peach Thumbprints

Have you ever seen Gosford Park?  Remember the scene where one of the guests is found indulging in preserves straight from the jar after his interrogation?  This is a minute or two into it, but you can see that he's still tasting away while Dorothy gives a great little treatise:
Yes.  Yes to believing in love.  And yes to jam.

Everyone thinks of cranberries for Thanksgiving, but they are so tart and bright, they go very well with the summery peaches from my day trip to Fredericksburg a few weekends ago.  I don't know that it would be deemed appropriate for the inhabitants either upstairs or downstairs in an English country home, but it's very tasty.

I also really like this particular recipe for the thumbprint cookies.  Thank you, Martha Stewart.  It's the texture that makes them, from the crunchy sugar coating to their overall lightness.  They make these really taste like fresh, summer cookies, not an autumn dessert that forgot what month it was.  Although you could still make them for Thanksgiving as a surprise for the dessert table.  I have diced peaches in the freezer, so this could actually happen.

Cranberry Peach Thumbprints

For the jam:

  • 1 lb diced peaches
  • 4 oz cranberries
  • 1/2 brown sugar Splenda
  • 1 Tablespoon lemon juice
  • 1 Tablespoon orange juice
  1. Mix together all ingredients in a microwave-safe bowl.
  2. Microwave in 8-minute intervals, stirring after each interval, for a total of 24 minutes cooking time.
  3. The mixture should be thick and jammy.  If necessary, microwave for a few more minutes.
  4. Allow to cool, then set aside.  Can be stored in a container in the fridge for about a week.

To make the thumbprint cookies:
Follow the recipe from Martha Stewart: Shira's Cranberry Thumbprint, substituting your jam for Martha's filling.  You should have some leftover jam.

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