Cranberry, Cashew and White Chocolate Chip Cookies

From the kitchen of One Perfect Bite...Despite an ingredient list that contains everything but the kitchen sink, these drop cookies are extremely easy to make and I think you will find them to be a real crowd pleaser. I found the recipe in Taste of Home magazine and while I have made no changes to it, due to the Silver Fox's penchant for crisp cookies, I must admit that I bake the cookies for a longer period of time than suggested in the directions below. Left to my druthers, I'd stick with the program and enjoy a moist and eminently chewable cookie, but for the sake of my audience I bake the cookies for a full 13 minutes, or until their edges begin to brown. The cookies, soft or crisp, are great keepers, and if you'd prefer not to bake the entire batch at one time, the dough can be frozen. This is a nice, if somewhat expensive, cookie that I suspect you and your family will thoroughly enjoy. Here is how they are made.

Cashew Beef

From the kitchen of One Perfect Bite...My wok has been sitting on the counter lately and never seems to get put away. This is one of the new recipes that have kept it busy. When I'm really busy, I tend to fall back on simple stir-fried meals that can be thrown together without sacrificing flavor to speed. There are many versions of Cashew Beef, and while this one is not an authentic Chinese dish,  it certainly is easy to make and the finished concoction is really tempting. If your ingredients are set to go before you heat your wok, you'll have no problem with this recipe. I also suggest you have your rice cooked and ready to go before you start to cook the beef. Sitting improves neither the flavor nor the appearance of stir-fries and you want everything you plan to serve ready at the same time. The rice will keep. The stir-fry won't. If you are looking for a simple week night meal, I urge you to give this recipe a try. Here is how the dish is made.

Chinese Chicken with Cashews

From the kitchen of One Perfect Bite...I'm not sure there is anything more American than Chinese take-out food. Most of our Chinese favorites bear no resemblance to the food that's actually served in China, but those menu standards have worked their way to the American table, and they've refuse to surrender their seats when new foods and other cuisines have come to town. Why do we hang on to these old favorites? I have a hunch they were nursery food for many of us. They exposed us to what seemed exotic in a safe and non-threatening environment, and, for the older among us anyway, they were treats and associated with special occasions. There was one restaurant in the neighborhood where I was raised. It was run by a Chinese couple who lived in the back of the store, and on my fourth birthday, they introduced me to the wonders of egg foo yung, chop suey and fortune cookies. I was hooked and it is an addiction I've never quite overcome. I have a stash of classic carryout recipes that are among the most used in my files. I love them because they are quick, easy and reliable and they were the spark that kindled my interest in Asia and began my great love affair with the region, its food and its people. Chicken with cashews is a classic Chinese-American dish. It's called a stir-fry but that really is a misnomer. Chinese food is tossed not stirred and the only trick to this type of cooking is advanced preparation. If an ingredient is going into the wok, it must be ready to go before you fire up your pan. There is no stop and go in this type of cooking. Once you begin, it's full speed ahead. This dish is actually easy to make because it uses so few ingredient and it can be on the table in about 20 minutes. I hope those of you who like Chinese-American take-out will give this recipe a try. I think you'll find your creation is better than what you can buy and, bottom line, it certainly will have more cashews. Here's the recipe.

Chinese Chicken with Cashews...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons sherry or shaoxing wine
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoons sugar
1/2 teaspoon salt
3/4 pound uncooked chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons vegetable oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
3/4 cup celery, trimmed and cut in 1/2-inch dice
1 cup dry roasted salted cashews
3 tablespoons green onions, chopped

Directions:
1) Combine sherry, water, soy sauce, cornstarch, sugar, salt and pepper in a medium bowl. Stir until ingredients are well mixed and form a smooth sauce. Set aside.
2) Heat wok or skillet over high heat. When pan is hot, add oil and swirl to coat pan. Add garlic and ginger and stir-fry until shiny and fragrant, about 30 seconds. Add chicken in a single layer and cook without stirring for about 30 seconds. Toss chicken and stir-fry until chicken changes color, about 1 minute longer.
3) Add celery and stir-fry until it is bright green and chicken is cooked through, about 1 to 2 minutes longer. Add sherry mixture and toss well. Cook until slightly thickened.
4) Add cashews and green onions. Toss to thoroughly combine with chicken and celery. Serve immediately. Yield:4 servings.

One Year Ago Today: Smooshed Potatoes

Two Years Ago Today: Fry Bread

Three Years Ago Today:  Thai Cucumber Relish - Ah Jaht

Toasted Cashew and Caramel Squares

At the risk of sounding bonkers, I must admit that I test recipes for holiday desserts at this time of year. I collect them at Thanksgiving and Christmas time - like an almost sane person - but my dervish life leaves no time for holiday experimentation. It's now or never. I've been playing with a recipe from one of the Fine Cooking Annuals. They called this cookie a Mexican-Style Pecan-Chocolate Square. I've made a few changes to a wonderful base recipe. Bob's not crazy about pecans, so they've been replaced with salted cashews. Salted peanuts would also be wonderful with the caramel topping. These are easy to prepare and quite tasty. A definite maybe for next Christmas. Here's my adapted version.

Toasted Cashew and Caramel Squares

Ingredients:
1-1/4 cups cold unsalted butter, divided use
2 cups unbleached flour
1-1/2 cups packed golden brown sugar, divided use
2 teaspoons ground cinnamon
1 teaspoon table salt, divided use
3 ounces butterscotch chips
3 cups toasted, salted cashews, coarsely chopped
1/3 cup honey
2 tablespoons heavy cream

Directions:
1) Preheat oven to 350 degrees F. Lightly mist a 9-inch square baking pan with nonstick spray. Set aside.
2) Place 3/4 cup butter, flour, 1/2 cup brown sugar, cinnamon and 1/2 teaspoon salt in the bowl of a food processor; pulse to combine. Press crumbs into the bottom of prepared pan. Bake until lightly brown and firm, about 25 minutes. Remove from oven. Spread butterscotch chips over top; spread with a spatula as chips soften. Set aside.
3) Melt reserved 1/2 cup butter in a heavy bottomed pan set over medium-high heat. Stir in reserved 1 cup brown sugar, honey, cream and reserved 1/2 teaspoon salt. Bring to a boil, stirring constantly, and simmer for 1 minute. Stir in cashews. Pour mixture over cookie base, spreading evenly. Bake until most of the filling is bubbling, about 18 minutes. Cool in pan. Cut into 16 squares. Store, tightly covered, for up to 5 days. These do not freeze well. Yield: 16 squares.