Lebkuchen (left) For the cookies: ¾ cup honey 2 tablespoons water 1 cup light brown sugar, packed 1 cup vegetable shortening ½ teaspoon salt ½ teaspoon ground cardamom ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3½ cups all-purpose flour ½ teaspoon baking soda 2 large eggs, lightly beaten For the glaze:
1 cup confectioners’ sugar 3 to 4 teaspoons milk ½ teaspoon vanilla extract To make the cookies: Place the honey, water and brown sugar in a medium saucepan. Bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, stir in the shortening and
allow to cool slightly.
Transfer honey mixture to the bowl of an electric
mixer. Add the salt, cardamom, cinnamon, nutmeg, flour and baking soda, and combine. Add
eggs and mix well. Cover and store dough in the
Preheat oven to 325 F. Grease two cookie sheets
or line them with parchment.
On a floured surface, roll out the dough to ¼-inch
thickness. (Dough will be difficult to remove from
bowl. If it is too stiff to roll, allow it to sit at room
temperature for a few minutes.) Cut out cookies
with a 2½-inch round cookie cutter. Transfer
dough rounds to prepared baking sheets. Bake
15 minutes or until nicely browned.
To make the glaze: While cookies are baking,
in a small bowl, whisk together confectioners’
sugar, 3 teaspoons of milk and the vanilla until
glaze is smooth. Add additional milk if necessary
to reach desired consistency. While cookies are
still hot, brush the top of each cookie with glaze.
Allow glaze to dry for several minutes.
Yield: about 36 cookies
Adapted from Melting Pot of Mennonite
Cookery,1874–1974, by Edna Ramseyer Kaufman
(Bethel College Women’s Association, 1983).
Shrimp Jambalaya (Jambalaya aux Chevrettes )
The original recipe does not call for green pepper or celery, but as many jambalaya recipes
today commonly include these vegetables,
we’ve listed them as options here. We’ve also
added andouille sausage, which gives a spicy
flavor to the dish, as an optional ingredient.
Although the jambalayas in The Picayune’s
Creole Cook Book did not combine meats and
seafood, many of today’s recipes do call for
this combination. You can use dried crushed
red pepper flakes or finely chopped fresh chile
pepper, such as jalapeño.
2 tablespoons unsalted butter
1 large white onion, finely chopped
1 green pepper, finely chopped (optional)
2 celery stalks, finely chopped (optional)
1 tablespoon all-purpose flour
2 sprigs fresh thyme, leaves finely chopped
2 sprigs fresh parsley, leaves finely chopped
2 dried bay leaves
2 cloves garlic, finely minced
½ teaspoon dried red pepper flakes or fresh
jalapeño or other chile pepper, finely
1 or 2 large tomatoes, chopped,
6 cups seafood or chicken broth,
heated to boiling point
¾ cup white rice, rinsed
Salt and cayenne pepper to taste
1 to 1½ pounds large shrimp (raw),
peeled and deveined
1 andouille sausage (approximately
3 ounces), sliced (optional)
Melt butter in a large saucepan over medium
heat. Add onion, and green pepper and celery, if
using, and stir for 2 to 3 minutes. Add flour, and
stir well. Add chopped herbs, bay leaves and
garlic. Cook 5 minutes longer, taking care not to
let the mixture burn. Add chile pepper and tomatoes with juice, and bring to a boil. Reduce heat
and simmer gently for 10 minutes.
Add hot broth, return to boiling and stir in the
rice, salt and cayenne pepper. Return to boiling,
lower heat and simmer for 30 to 45 minutes,
stirring occasionally, until rice is fully cooked.
While jambalaya is simmering, prepare shrimp
and sausage, if using: Bring a pot of well-salted
water to a boil. Add shrimp and boil for 10 minutes, or until shrimp are completely cooked. Run
shrimp under cold water and drain. Meanwhile,
in a small frying pan, cook sausage over low
heat until slightly browned.
When jambalaya is ready to serve, remove bay
leaves and stir in shrimp and sausage. Serve
hot. Makes 4 to 6 servings
Shrimp Jambalaya and Frog Lemonade
adapted from The Picayune’s Creole Cook
Book, by The New Orleans Times-Picayune
(Random House, 1987), originally published
The Costco Connection
Costco warehouses carry a variety of foods
and books to satisfy both culinary and literary appetites.