Cranberry Coconut Cookies

It is no secret that I adore baking with shredded sweetened coconut. Some of the sweet treats made of shredded coconut that remains popular here are coconut poppy seeds cake, coconut cake with buttercream frosting and carrot cookies .

Sweetened shredded coconut ( also known as flaked coconut) is not the same as dessicated coconut. The latter is unsweetened, finely ground and cannot be used interchageably with flaked coconut. Dessicated coconut can be used for savoury applications - especially in Indian cooking.

Back to the cookies - this cookie will spread and will be thin if the dough is not refrigerated. Here are some my tips to cookie baking: I always line my baking sheets with Silpat or parchment paper. The baking sheets should be cool before placing dough onto it. Hot baking sheets will cause the dough to melt, and drastically change the texture and shape of the baked cookie. Rotate baking sheets halfway during baking as this ensures even cooking and colour. The dough should be of the same size and thickness when placed on sheet, or the cookies will not bake in the same amount of time. I use various sizes of ice cream scoops that I have just for this purpose. Always leave some space between each cookie - an inch and a half to 2 inches. Let baked cookies cool for a few minutes before transferring onto a rack (unless specified otherwise in the recipe). Cool cookies on a rack completely before storing - the bottoms of baked cookies could turn soggy and in some cases moldy otherwise.


Coconut Cranberry Cookies -adapted from Martha Stewart
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 (3 sticks) cups unsalted butter - room temperature
1 1/4 cups sugar
2 tsp pure vanilla extract
grated zest of 1 orange
1n1/2 cups dried cranberries
1 1/2 cups shredded sweetened coconut
1/4 tsp salt

Preheat oven to 350 degrees.
Sift together flour, salt, baking powder and set aside.
Using a stand mixer ( on high speed), cream butter and sugar until pale and light. Add vanilla extract and grated orange zest to the creamed butter mixture. Reduce speed to low and pour in sifteded flour mixture to creamed butter. Add in dried cranberries and shredded coconut as well.

Chill dough in the fridge for at least 1 hr .

Unchilled dough will result in a flat and thin cookie. Shape dough into little balls, flattening them a little on top and place on a cookie sheet lined with parchment paper or Silpat. Bake trays of cookie for 15 to 18 minutes or until edges begin to brown, rotating trays halfway.

Rajma Masala - Spicy Kidney Beans Curry

I enjoy cooking legumes and there is always a myriad of dried and canned legumes in my pantry.What makes legumes even better is that they come in a wonderful variety. Black beans, pinto beans, white kidney beans, brown lentils, chickpeas, black-eyed peas, soybeans. Each has a distinct flavor and texture that lends itself to different dishes and uses. Mashed chickpeas make wonderful hummus, lentils make lovely soups and stews, and black or pinto beans make up a delicious burrito.

While cooking dry beans can be all day affair, canned beans are a quick substitute. Just be sure to drain and rinse them, which helps lower the sodium content.

Rajma Masala
1 large can kidney beans (1lb)- drained and rinsed
1 large onion - minced
1 Tb ginger - minced
4 cloves of garlic - minced
1 Tb tomato paste
3 tomatoes - finely chopped
1 large green chili- chopped

4 curry leaves
1 tsp cumin powder
1/2 tsp turmeric powder
salt to taste
1 tsp coriander powder
2 sticks cinnamon sticks
1 star anise
1 tsp garam masala
1 1/2 cup water
2 Tb vegetable oil

Heat oil on medium heat, saute cinnamon sticks and star anise for 2 minutes. Add minced onions, ginger, garlic, curry leaves ( if using) and green chillies. Stir constantly to avoid the onions from burning. Saute until onion starts to turn golden. Add chopped tomatoes ( you could use fresh or canned tomatoes here) , turmeric, coriander powder, cumin powder, salt, tomato paste and stir well for 5 minutes. Pour in water, drained kidney beans and give it a good stir. Place lid on the pot and cook until liquid is reduced by half. Sprinkle garam masala and mix well. Adjust seasonings take off heat. Adjust seasonings take off heat. This dish does will be of thick consistency and would be wonderful with rice or naan.

Grilled lobster tails with lemon curry butter

Here is a wonderful recipe for grilled lobster tails that is pretty straightforward. What makes this recipe special is my luscious lemon curry butter sauce ( and that the lobster tails were on sale). I made the butter sauce a day ahead and it took only 6 minutes to get the lobster cooked and served. I served the grilled lobster tails with rice pilaf and steamed broccoli ( lightly tossed in more butter). Great for this weekend!


Grilled Lobster
Cut lobster tails in half. Season with salt and pepper. Grill halved lobster tails for 6 minutes. Serve immediately with curry butter.

Lemon Curry Butter
Lemon curry butter can be made a day ahead. Make it a few hours before grilling the lobster tails.

1/2 cup finely minced shallots
1 Tb fresh lemon juice
1/4 tsp hot chili powder
1 Tb curry powder
1 stick / 1/2 cup unsalted butter -softened
1/4 tsp salt
1 tsp toasted and crushed fennel seeds
chopped chives for garnish

Saute minced shallots in 2 tablespoons of butter for 3 to 4 minutes on medium heat. Add in chill powder, curry powder and salt, saute for 2 minutes. Cool mixture and add to softened butter. Add in lemon juice and crushed fennel seeds. Refrigerate until ready to use. This butter can also be used for other grilled meats and vegetables.