https://youtu.be/-N_9Z7i5Q3kYou can make very flavorful artisan bread at home by using a technique that’s somewhat new in the bread-baking world: the no-knead method. I use this technique at home all the time and feel sure it will become a favorite of yours as well. The recipes I make this way don't call for a homemade starter to build flavor. All you need is time, a heavy dutch oven, flour, yeast, olive oil, and salt.One of the keys to baking a beautiful artisan loaf is having a humid atmosphere when the bread first hits the oven. The covered dutch oven keeps the inside air moist for the first few minutes of baking, allowing the bread’s soft outer surface to rise before it forms a hard crust. The result is a really beautiful loaf—domed, crusty, caramelized to a deep brown color, and full of complex flavors. I’ve found that baking in a cast-iron pot creates the all-time best results for home bread baking.Click to enjoy recipes for my One-Day Artisan Loaf, One-Day Artisan Whole Grain Loaf and Pesto Ham & Cheese Sandwich.
Greek yogurt has invaded my supermarket, bumping many of the old regular brands off the shelf. It even became a cold war subject in 2014 when Russian President Vladimir Putin refused to allow a shipment of Greek yogurt to reach the United States Olympic team at the winter games in Sochi. Why all the fuss about something as commonplace as yogurt? Was Putin seeking a competitive advantage? Who knows, but Greek yogurt does have health advantages over regular yogurt, with more beneficial probiotic bacteria and a higher protein content. It’s also lower in both natural sugars and sodium. That’s just a bonus. What I like best is its rich flavor and satisfying, creamy mouthfeel. The superior thickness is achieved by straining out the excess whey, giving it that memorable texture and a delicious tang that brings back indelible memories of travels to Santorini and Crete.Recently the Washington State Dairy Council asked us to develop a recipe featuring Greek yogurt. So we tweaked our Fruit & Yogurt Tart recipe to include the ingredient and now we're wondering how we ever lived without it. Inspired, we experimented and adjusted other recipes too. We're now serving our housemade Granola Parfait over a silky dollop of honeyed Greek yogurt and fresh berry compote. We're also scooping it into batters for some of our cakes and tarts, substituting it for other fats. It enhances textures, creating a finer, more consistent crumb, and adding moisture. Carrying flavor much like butter does, with the perk of extra protein. Judge the results for yourself by trying a slice of our Budapest Coffee Cake or Lemon Sour Cherry Coffee Cake, a sturdy but tender treat that doesn’t just go with breakfast, at least at my house.When you’re picking up Greek yogurt, to eat or for baking, be sure the label lists only milk and active cultures as ingredients. Some companies add powdered milk protein, starches, and gums to thicken it. This shortcuts the lengthy straining process and the extra milk it requires, saving money in production. Quality is the sacrifice. So grab some plain Greek yogurt and try the recipe below for my Fruit & Greek Yogurt Tart. Or experiment like we did, replacing some or all of the butter or sour cream in your favorite recipes. However it turns out, you’ll discover that once you go Greek, at least with yogurt, you’ll never go back.
- Leslie Mackie
Fruit & Greek Yogurt Tart Click here to print this recipe!IngredientsPre-rolled 9” pie shell or one recipe for Flaky Pie Dough (see note below)3 eggs3/4 cup plus 2 tablespoons sugar2 tablespoons pure vanilla extract2 cups plain (unflavored) Greek low-fat yogurt1/2 cup unbleached all-purpose flour1-1/2 cups fresh seasonal fruit1/3 cup sliced raw almonds1 tablespoon powdered sugarMakes a 9-inch tart1. Preheat oven to 400°F. Locate a 9” glass pie pan, aluminum pie tin or 2” fluted tart pan.2. Place chilled pie shell into the pan, line it with parchment paper, and weight with rice or baking beans. Bake for 30 minutes or until shell is golden brown. Remove rice or beans and set aside. Reduce oven temperature to 325°F.3. In the bowl of a stand mixer place the eggs, sugar and vanilla. With a whisk attachment on medium speed, whip for 3 to 5 minutes or until the mixture becomes light in color and texture.4. With the mixer on low speed add in the yogurt. Lower the bowl and scrape down the sides to make sure it is well combined. With the mixer on low speed add the flour gradually to avoid forming lumps. Scrape bowl again to ensure everything is well combined.5. Pour prepared custard into the pre-baked shell leaving a 1/4-inch border at the edge of the crust. This is to prevent the custard from spilling over the edge when the fruit is added. Scatter berries or sliced fresh fruit over the top of the tart and sprinkle sliced almonds around the edge of the tart.6. Place the tart on the center rack of the oven and bake for approximately 1 hour, or until the tart is set in the center. Check the tart at 30 minutes and rotate for even baking.7. Remove the tart from the oven and set aside to cool for 1 hour or chill in the refrigerator before serving. Dust with powdered sugar for presentation.Note: For an absolutely delicious, foolproof pie crust, use our Flaky Pie Dough recipe, then proceed as follows: Place two-thirds of the prepared dough on a floured work surface and begin rolling out the pie dough to 1/8-inch thickness, creating a 15-inch circle (save remaining dough for other uses). Fold pie dough in half and lift into the baking pan, allowing for a 2-inch border beyond the rim. To create the pie rim, fold the pie dough border up and into itself, overlapping with the cut edge visible to the inside of the tart, making a 1/2-inch standing crust. Crimp the edge all around the pie pan and then chill in freezer for 20 minutes. Continue following instructions in Step 2.
It's cherry blossom season! Our city is graced with those treasured pops of pink every spring, but do you know the history behind Seattle's blossom-filled trees? As a token of the friendship between Japan and Washington, Japan's former Prime Minister Takeo Miki gave Seattle 1,000 cherry blossom trees on May 8, 1976.Every year since, we have celebrated this bond during the Seattle Cherry Blossom & Japanese Cultural Festival. From April 24 through April 26, our diverse community will gather at Seattle Center to learn about Japanese culture through music, fellowship, and (our favorite) food.We're excited to contribute our own special homage to this year's festivities, an Umeboshi Pizzetta. Inspired by Tazue Sasaki, Cherry Blossom Festival committee chair and a regular guest of our café, this pizza is the perfect blend of Japanese and Italian culture. Tazue and her husband Yutaka loved ordering our pizzettas when they were on our menu and thought the flavors of the cheese and dough would nicely contrast the tartness of umeboshi, Japan's ubiquitous pickled plum.Leslie Mackie and Jane Cho put their heads together and came up with a delightful combination of umeboshi, Parmesan and Swiss cheese, sesame seeds, and olive oil on a freshly baked crust. You can taste our Umeboshi Pizzetta at the Cherry Blossom festival this weekend.If you would like to try your hand at making umeboshi pizzas at home, click here for a wonderful pizza dough recipe straight from our More from Macrina Cookbook. But, use the umeboshi sparingly. While delicious, a little bit goes a long way.
Nestled between the folds of the rolling Palouse Hills and Blue Mountains sits the Walla Walla Valley. Ripe with meandering creeks that feed the Walla Walla River, this fertile land is home for much of Washington’s agriculture, including Williams Hudson Bay Farm. Owned and operated by brothers Tom and Ray Williams, this farm is part of the PCC Farmland Trust. Founded by PCC Natural Markets in 1999, the Farmland Trust is a way to help keep Northwest organic farms in the hands of farmers.As Leslie Mackie searched for new ways to feature nutritious, locally sourced ingredients in our products, she learned about the Williams brothers’ whole-grain wheat processed by Fairhaven Mills. We began testing the organic whole wheat flour in some of our breads and found it added a wholesome nutty, sweet flavor perfect for our Whole Wheat Cider bread. Now, whenever you bite into a sandwich or burger made with our Whole Wheat Cider loaf, buns, or dinner rolls, you're enjoying the Williams brothers' harvest.“I have always been a fan of PCC Natural Markets,” says Leslie Mackie. “But, with such a nice tie to the PCC Farmland Trust, it seemed like a natural progression to sell these delicious buns in PCC locations.”More and more, consumers are interested in knowing where their food comes from, but Seattle has long been ahead of that curve. Leading the charge for sourcing better food from sustainable, trustworthy producers was PCC Natural Markets. What started as a food-buying club with just 15 families back in 1953 is now the largest consumer-owned natural food retail co-operative in the country with 10 locations spanning from Issaquah to Edmonds and plans to open its 11th location in Columbia City this summer.As of 2014, you can find PCC shelves stocked with everything from our seasonal items like Colomba Pasquale to breadbasket staples like Rustic Potato Rolls and, of course, our Whole Wheat Cider Buns.“Customers are loving this partnership,” says PCC’s Grocery Merchandiser Scott Owen. “We began selling Macrina breads in King County locations and they sold so wonderfully well we expanded the products to all of our stores.”Upon a recent field trip to our production facility in Sodo, we were able to show PCC staff exactly how that flour, processed at Fairhaven Mills, and produced on a PCC Farmland Trust farm, is turned into a loaf of bread sold in their stores.Sharing food made with the very best ingredients, sourced as close to home as possible is something we take great pride in and solidifies our bond with PCC.“It is such a joy with work with PCC,” adds Leslie. “The staff is appreciative of our products and genuinely excited to sell our breads.”
Born and raised in the Deep South, Blake Gehringer proved his knack for culinary arts was no fluke when he landed a pastry chef apprenticeship despite the stiff competition. He settled into a coveted position as head pastry chef at an upscale restaurant in Charlotte, North Carolina. But, fate had different plans for Blake. During a visit to Seattle, Blake fell in love.“When I returned to North Carolina, Annie sent me a Seattle ‘recruiting’ package. In this package was an application for Macrina Bakery,” Blake recalls. He couldn’t resist the strong pull West and three months later he was back in Seattle, only this time, it was for good. After a brief stint in construction, a term with AmeriCorps, and some time in the donations department at the Habitat for Humanity Store, Annie (now Blake's fiancée) persuaded him to return to his passion for pastry, gently prodding him with that same job application.“At this time Macrina required a pastry and baking education, which I didn’t have,” says Blake, who earned his degree in construction management. “I must have made a decent impression on [Production Manager] Jane Cho, though. She gave me a chance.”For three years, Blake played a pivotal role in Macrina’s Retail Pastry Department at Sodo. But, just over a year ago, we decided to enhance our high food safety standards by forming a dedicated Food Safety Department. With his dedication, upbeat attitude and penchant for leadership, we knew right away that Blake was the person to head up this new team.Trading a rolling pin for a clip board, Blake now oversees new protocols for impeccable standards in all areas of the company while guiding staff on proper procedures.“It forces me to wear different hats at any given moment,” Blake says, running through a list of things he documents each day, ranging from allergen control to equipment maintenance. Working with people who are passionate about Macrina and being part of a supportive team makes it all so much easier, he adds.Since the inception of our new Food Safety Department, Blake has been at the forefront of our Hazard Analysis and Critical Control Point program and helped us excel with top-notch food safety audit scores.“The best part of my job is being able to interact with all departments on a daily basis. It’s a fantastic community to be a part of. Also, the bread, my gosh the bread!”
So many wonderful things mark the arrival of spring: sun-drenched days, flowers in bloom, fresh produce in the market, and our favorite, Colomba Pasquale. This bread has been an Easter menu highlight for years, ushering in a new season and adorning tabletops alongside tulip-filled vases.You’d be hard-pressed to find a bakery in Italy not spilling over with freshly baked loaves of Colomba Pasquale this time of year. Hailing from the Lombardy province in Italy, “Colomba Pasquale” translates to “Easter dove.” Similar to Panettone at Christmastime, this bread is widely known in Italy as a favorite for Easter celebrations. While it’s less common in the states, our customers look forward to it each year.Studded with candied orange peel, topped with a baked glaze of sliced almonds, and dusted with powdered sugar, our Colomba Pasquale is just as delicious fresh as it is toasted. Slices can be drizzled with honey and served with fresh fruit for a pre-Easter Egg Hunt brunch, but its also perfect with afternoon tea. Whether you’re looking for a hostess gift or just want to add some extra sweetness to these spring mornings, Colomba Pasquale is a natural.Be sure to pre-order a loaf or two for Easter morning. Colomba Pasquale will be available in our cafés through April 12.
The first sandwich started with a few basic ingredients: meat, bread, maybe some cheese. We’re talking about the fabled lunch of the great food innovator John Montagu, 4th Earl of Sandwich.Sandwiches have come a long way since the Earl’s day in the 1700s. Americans eat about 200 sandwiches on average each year. Whether you prefer yours stuffed with egg and bacon at breakfast, towering with turkey at lunch, or griddled with cheese at dinner, we're willing to bet you've enjoyed at least one sandwich today.While we serve a smattering of sandwiches featuring creatively combined ingredients on our breads, our Demi Baguette sandwich goes back to basics. This Lunch Menu mainstay is stuffed full of savory ham slices, creamy Fontina cheese, tendrils of fresh organic field greens, and a smear of lip-smacking Dijon.Not only is our ham and cheese a comforting classic, only a little grown up, it’s uncompromising in quality. Recently we looked for a way to improve this sandwich, which led us right to Hempler’s. Located in Ferndale, Washington, just a hop, skip and jump away, the family-owned company has made mouthwatering, high-quality ham for over 80 years using ingredients with sustainability in mind. Pit-smoked and sweetened with a bit of honey, Hempler’s ham is completely free of allergens, gluten, MSG, phosphates, and artificial color. It’s also nitrate and chemical free. Who knew something so basic could be so good?Get a taste of this new ham on our Demi Baguette at any of our cafés and let us know what you think.
http://youtu.be/PpD9mpcg-xwLeslie Mackie discusses Macrina Bakery's auspicious start and the buzz surrounding SWFE in an interview with TableTalk Northwest last year.If you haven’t scooped up tickets for the Seattle Wine and Food Experience (SWFE) yet, you had better act fast! VIP Tickets to Sunday’s event are sold out and general admission spots are going fast. This annual culinary event of epic proportion features the Northwest’s best food paired with the finest wine, beer and cider from around the world.As you sample your way through Seattle Center Exhibition Hall, be sure to stop our table in Les Dames d’Escoffier Alley for a bite of Seeded Sardinian Flatbread layered with Smoked Salmon Mousse, pickled slaw and a sprinkle of sesame seeds.“What really sets SWFE apart from other food and wine events are the carefully crafted experiences within the event,” says SWFE Producer Jamie Peha.In addition to tasting food and beverages from more than 200 vendors, this year SWFE invites you to taste reserve caliber wines with QFC wine stewards, learn how to cook with beer, refine your sense of smell during the Wente Vineyard Aroma Experience, and guide your palate to the perfect wine with help form Ste. Michelle Wine Estates.“We want guests to walk away with education about the beverage and food products they encounter at the event,” adds Jamie.Les Dames d’Escoffier Seattle, this year’s event beneficiary, is a wonderful non-profit organization of women leaders in the culinary world whose focus is on raising scholarship funds for women in the food, beverage and hospitality industries, while also supporting community outreach and local sustainable-agriculture projects.Click here for more event details and ticket information.
Instead of scrambling to find a last-minute Valentine's Day dinner reservation, whip up a delicious brunch for your Valentine – or your favorite single friends. Our Mini Cherry Brioche is only available for a limited time and it makes a wonderful French toast. Topped with warm maple syrup and rich brandy whipped cream, it's a sweet way to start the day whether you're happily single or blissfully coupled.Cherry Brioche French ToastClick here to print this recipe!IngredientsFor the brandy whipped cream:1/2 cup heavy cream1 tablespoon brandy1 tablespoon sugar1/2 teaspoon pure vanillaFor the French toast:5 eggs1 teaspoon pure vanilla2 tablespoons brown sugar1/2 cup heavy cream1/4 teaspoon cinnamon1/4 teaspoon nutmeg*1 Mini Cherry Brioche1 tablespoon vegetable oil1 tablespoon butter*Available in our cafés.Serves 2Preparing the brandy whipped cream:In a medium bowl, place the cream, brandy, sugar and vanilla. Mix with a whisk or hand-mixer until the mixture holds its shape, about 2 minutes. Set aside until ready to use.Preparing the French toast:1. In a medium bowl, place the eggs, vanilla, brown sugar, cream, cinnamon and nutmeg and whisk to combine. Pour custard into a shallow baking pan.2. Cut the brioche into 1-inch thick slices. Dredge each slice in the custard, making sure all sides are evenly coated.3. In a large sauté pan over medium heat, warm the vegetable oil and butter. Lay the brioche slices in the pan and cook until both sides are golden brown.4. Divide French toast slices among 2 plates. Serve with a drizzle of pure maple syrup and a dollop of brandy whipped cream.
One of the sweetest events of the year is just around the corner – and we aren’t talking about Valentine’s Day! We're getting ready to make mouths water at the seventh annual Pike Chocofest.Crafted with beer and chocolate lovers in mind, Chocofest covers three levels of Pike’s Microbrewery Museum this Sunday, February 8, from 6 to 9 p.m. As you sip and savor your way through the event, stop by our table where you will find our delicious Mini Cherry Brioche with savory barbecue pulled pork. For the perfect bite, pair it with a sip of a sweeter, full-flavored beer like Pike Kilt Lifter.In addition to welcoming nearly 100 food and drink purveyors, Pike Brewing Company is debuting its Chocolate Cask Beer Festival. This new section of Chocofest features about 20 breweries that will incorporate chocolate into naturally carbonated cask beer.Tickets for Chocofest are on sale now for $50, which includes all the food you want, a commemorative tasting glass, 10 drink tickets, live music and discounted parking. All proceeds from this event benefit the Puget Soundkeeper Alliance (PSA), an organization dedicated to protecting and preserving the waters of the Puget Sound. This year, Chocofest will also include the Save the Sound Valentine Store where guests can support PSA by buying treats for their loved ones.Click here for tickets and more event details.
Bring some sizzle and spice to your game day party with our Queso Fundido recipe! This popular Mexican appetizer is the perfect snack for football season, and it's easy to customize to your crowd's taste. Turn up the heat with roasted jalapeño or make it vegetarian-friendly by swapping the chorizo for sautéed mushrooms. Serve it with our Crostini instead of chips or slather it on warm tortillas. Your guests will be cheering for more!Queso FundidoClick here to print this recipe!Ingredients4 ounces chorizo, casings removed6 ounces Jack cheese, shredded4 ounces mozzarella, shredded5 ounces goat cheese1 cup cilantro, chopped1 Hungarian pepper, poblano chile or red bell pepper, roasted2 tablespoons unsalted butter1 clove garlic, chopped3 scallions, chopped Salt and pepper to tasteMakes 6 servings1. Preheat oven to 375°F. Brush a 9-inch baking dish with oil. In a skillet over medium heat, saute chorizo until thoroughly cooked. Remove from heat and crumble or dice once it has cooled. Set aside.2. In a medium bowl, combine the Jack, mozzarella and goat cheese, then mix in the chorizo and 1/3 cup of cilantro.3. Place the cheese mixture into the prepared baking dish and bake for 20 to 25 minutes, until the cheese is melted and golden brown.4. Peel the roasted pepper, remove the seeds, and dice into 1/2-inch pieces. Melt the butter in a saute pan over medium heat. When the butter begins to froth, add the garlic, remaining cilantro, and scallions. Saute until the garlic is fragrant but not browned. Add the diced pepper and season to taste with salt and pepper.5. Layer the sauteed vegetable mixture over the cheese and serve immediately.
It's hard to believe that Po Dog is still in its infancy. In the last five years, Owner Laura Olson has built the Po Dog brand from the bun up, garnished with a heaping helping of media blitz, and made it the Seattle icon it is today. Now, with five businesses under her belt and a team of 47 employees, you would think Laura was ready to take a break, rest her feet, eat a hot dog. No way, she says, hinting that there could be a new business idea marinating at her Pterodactyl {Group} headquarters. We'll just have to wait and see. To tide us over, Laura took a minute to discuss everything from Po Dog’s illustrious beginnings to sourcing great ingredients.How did you get into the food business?I've worked in the food and beverage industry since I was 15 years old. I put myself through college while working full time as a server. Upon graduation, I got a "big girl" job (a 9 to 5-er) at a recruiting firm. Although I loved the company and people I worked for, I didn't have a passion for the job itself and found myself missing the face-to-face interaction I had with people on a daily basis while working in the food industry. I quit my job one day and decided to pursue my passion for food, people and hot dogs.Where did the inspiration for Po Dog come from?I have traveled the world and a lot of my culinary inspiration comes from the places I've been and the foods I've eaten along the way. When I find a meal I really fall in love with, I always come back and try to recreate it hot dog-style at Po Dog. There was the hamburger-with-crazy-toppings movement going on for a while, and I figured, why not do the same with the tube meat that I love?What’s your favorite hot dog of all time?I created my own hot dog that I call The Green Machine. It has cream cheese, fresh cut lettuce, dill pickles, sport peppers, scallions and celery salt. It's fresh and delicious!How did you decide to team up with Macrina for your Po Dog menu?I knew how important it was to have a really great bun. I wanted something that wasn't too heavy since most of my dogs are piled high with toppings, and I also wanted something unique. I couldn't find any local bakeries that would work with me on creating a bun that would fit the size of my hot dog until I met with Rebecca [Early, Wholesale Sales Manager]. It was the perfect marriage. I wanted to stay as local as possible with all main ingredients, and the bun was one thing I wouldn't budge on when it came to a local partnership. Macrina made a brioche hot dog bun that was the perfect custom fit for Po Dog. We feel pretty special for that.What are some of the highlights from the last five years at Po Dog?Wow, it's been such an amazing five years. We were featured in one of the biggest selling issues of People Magazine in 2012. Hoda Kotb from the Today show took a bite of our peanut butter and banana hot dog on live T.V.; we filmed for the Canadian show, Get Stuffed, in 2013; and most recently we filmed for the Travel Channel's Food Paradise that will air early in 2015... We hosted a couple of Seahawks players for toy drives in the past couple of years, and we were also part of the Tillamook Cheese Tour where we gave away over 300 free Mac n’ Cheese Dogs in less than an hour! It's been a great ride.Where does your passion come from?I love what I do. It's not a job for me; it's my life. I think it's extremely difficult to be successful in business without being passionate about what you're doing. I was working 16-plus hours a day for the first three months nonstop after I opened my doors. I remember there were times I would come home and get into bed exhausted as all heck and not be able to fall asleep because my legs were throbbing in pain from the craziness of the days. Never once during those long, hard days did I ever think I wanted to quit or stop doing it. I love my customers and the brand that I've created.If we peeked into your fridge, what would we find?King Estate Pinot Gris, about 15 different kinds of hot sauce, and Red Bull. I cook more when we have houseguests otherwise; it's pretty sparse in my fridge.Fueled by frankfurters and hungry for more, there's no stopping the Queen of Gourmet Hot Dogs. We can't wait to see how she'll top the last five years.
A build-your-own-Crostini bar is a fun way to serve up some sweet and savory bites at your next party. You don’t need a lot of time or creative flair to put together a Crostini station that your guests will relish. Simply team up a bag or two of our delicious Crostini with a mix of seasonal toppings. The possibilities are endless, but here are our suggestions for how to wow your crowd:
- Fill a basket with your favorite Crostini. We have a variety of flavors, but our Wheat Herb Walnut Crostini is both flavorful and versatile.
- Top a tray with a sampling of cheeses, like triple cream, aged cheddar and goat cheese.
- Provide a variety of tasty additions, like sliced apples, local honey, fruit preserves and Marcona almonds.
- Add in a couple of dishes of your favorite spreads. Our Roasted Artichoke Spread and Fig & Olive Tapenade are both crowd pleasers.
As Leslie says, ginger has a natural warming quality that’s perfect for this time of year. With its recipe closely mirroring that of gingerbread, conventional wisdom tells us that the Ginger Molasses Cookie is a miniature version of the sweet and spicy cake.Fresh ginger and a texture that perfectly balances chewy and crisp are what make these cookies exceptionally good. Follow along with Leslie as she prepares our Ginger Molasses Cookies in this video!Ginger Molasses CookiesClick here to print this recipe!Ingredients2 1/4 cups unbleached all-purpose flour1 1/2 teaspoons baking soda2 teaspoons cinnamon1 1/2 teaspoons ground cloves1 teaspoon salt1/2 cup vegetable shortening, room temperature6 tablespoons unsalted butter, room temperature1 1/2 cups light brown sugar2 eggs2 teaspoons peeled and chopped ginger1/3 cup dark molasses1 cup granulated sugarMakes 16 cookies1. Combine flour, baking soda, cinnamon, ground cloves, and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.2. Combine shortening, butter, and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it’s separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixture and scrape down the sides of the bowl again.3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all of the flour has been absorbed. Scrape down the sides of the bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.4. Preheat oven to 325º F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.5. Scoop dough out of the bowl (I like to use an ice cream scoop) and roll the dough into small balls. Toss each of the balls in granulated sugar until evenly coated, then place on a baking sheet, leaving space between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.6. Place 1 sheet of cookies in the refrigerator while baking the other sheet.7. Bake cookies, 1 sheet at a time, on center rack of oven for 12 to 14 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to 3 days.
When Leslie set out to create the perfect cookie, her inspiration was her daughter Olivia and a famous recipe: the Toll House Chocolate Chip Cookie. There aren’t many recipes on the back of packages that you tirelessly turn to, but the one forever linked to those ubiquitous chocolate chips is a classic.The original chocolate chip cookie was the invention of Ruth Wakefield, who, with her husband, ran the Toll House Inn from 1939 to 1967. After her recipe was printed in 1938, this confectionary delight stole the hearts of cookie lovers across the U.S. It wasn’t long before Nestlé came calling and she sold the rights to her recipe and the Toll House name.A nod to the deeply delectable gold standard, Leslie developed her own uniquely delicious recipe and named it for her daughter. Since we began selling Olivia’s Chocolate Chip Cookies, they have been a big hit with customers young and old, even garnering some media buzz as one of America’s Best Chocolate Chip Cookies.While you can find the recipe in Leslie’s first cookbook, it’s now even easier to whip up a batch on a whim. We recently introduced Olivia’s Chocolate Chip Cookie Mix; perfect for tucking into stockings, gifting to a hostess, or mailing in a care package to far-flung friends around the globe. Pick up a jar of this mix at any of our cafés!
No Scandinavian Christmas celebration would be complete without Swedish Overnights. Also called Swedish Heirloom Cookies, Swedish Overnights share similar ingredients to Mexican Wedding Balls. These cookies can be dusted with powered sugar, or in this case, colorful sprinkles for a festive touch. Leslie inherited this recipe from her mother’s family and she loves baking these cookies every Christmas. We hope you enjoy them, too.Check out our video to follow Leslie’s simple step-by-step instructions for preparing these cookies!Swedish OvernightsClick here to print this recipe!Ingredients 8 ounces (2 sticks) unsalted butter, at room temperature1 cup powdered sugar, sifted1 egg, separated1 teaspoon pure vanilla extract2 1/4 cups unbleached all-purpose flour1 cup finely chopped walnutsCrystal sugar in your favorite colorsPrepare this dough 1 day before baking.Makes 3 dozen cookies1. Combine butter and sugar in the bowl of your stand mixer. Using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add the egg yolk and vanilla extract and mix for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds, making sure egg and vanilla are thoroughly incorporated. Remove bowl from mixer and scrape down the sides of the bowl again.2. Using a rubber spatula, fold half of the flour into the dough. After the first batch is fully incorporated, fold in the other half and continue folding until all of the flour has been absorbed, 1 to 2 minutes.3. Pull dough from the bowl and onto a floured surface and divide it in half. Roll each half into a log about 1 1/2 inches thick, and place the logs on separate pieces of parchment paper. (The parchment paper needs to be at least 4 inches longer than the logs.) Brush the logs with the egg white, then scatter half of the walnuts over each log. Roll the logs back and forth until they are completely coated in nuts. Roll each log up within its parchment paper. Finish by twisting the ends of the paper to create a seal. Chill logs in the refrigerator over night.4. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment paper.5. Unwrap the logs and using a sharp knife, cut them into 1/2-inch-think coins. Place the cookies on the prepared baking sheets, leaving 1 inch between each cookie. Brush the top of each cookie with a tiny bit of water and sprinkle festive sugar crystals on top.6. Bake on center rack of oven, 1 sheet at a time, for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown on the edges and pale in the center. Let cookies cool completely on the baking sheet. They can be stored in an airtight container for up to 1 month at room temperature.
Traditionally, our Holiday Cookie Box has been filled with cookies that Leslie grew up enjoying, made with recipes handed down in her family. A bit of a departure, our pastry team inspired this year’s box of treats. Knowing how much customers love our Mexican Hot Chocolate, with its velvety sweet chocolate and hint of spice, Assistant Pastry Chef Allison Borte wanted to develop something similar for the holidays.“Expanding on that idea, I started thinking of my love of Mexican cuisine and the idea of a mole sauce popped into my head,” says Allison, who works at our Belltown location. “Mole sauce combines the subtly sweet richness of cocoa with a spicy kick from peppers, typically chipotle.”Allison began brainstorming products that would capture the essence of that authentic Mexican sauce and our signature hot chocolate. Many baking sessions and taste tests later, she had a winning creation.“I wanted to think of a cookie that is really different from the cookies we usually do, so I thought that a cookie that combines these sweet and spicy flavors would be perfect," Allison explains of the creative process behind her Spicy Cocoa Nib Cookies. "Adding the cocoa nib gives it more texture, so there’s a little crunch in every bite.”Allison’s Spicy Cocoa Nib Cookies have a deep thrum of chocolate flavor with a hint of warm spice throughout. You can find these new cookies in our Holiday Cookie Box at any of our cafés this holiday season!
While shortbread cookies go down in history as one of the oldest treats (they date back to medieval times), the very first shortbread recipe appeared in “Mrs. McLintock’s Recipes for Cookery and Pastry-Work,” a Scottish cookbook published in 1736. The quaint recipe reads:
To Make Short Bread
Take a peck of Flour, put three lb of Butter in amoung a little water, and let it melt, pour it in amoung your Flour, put in a Mutchkin of good Barm; when it is wrought divide it in three parts, roll out your cakes longer then broad, and gather from the sides with your Finger, cut down the Middle and job it on Top, then send it to the oven.
One of the reasons we have loved shortbread for centuries is the cookie’s adaptability. Mary, Queen of Scots, adored the herbaceous notes of caraway seeds folded into the dough; Queen Victoria preferred hers with a pinch of salt; and the Girls Scouts gravitate toward shortbread with a lemony lift.From Pine Nut Rosemary to Salted Orange, we include a handful of shortbread cookie variations in our Holiday Cookie Box. But, the Pistachio Shortbread Cookie is a classic at Macrina. The pistachio’s pale green hue naturally points to holiday celebrations and its buttery flavor highlights the cookie’s simple ingredients.Find our Holiday Cookie Box in our cafés through the holidays, and pick up our latest cookbook, More from Macrina, to enjoy our Pistachio Shortbread Cookie recipe all year long!
This year we changed up the assortment in our Holiday Cookie Box to reflect the tastes of our pastry team and include recipes that they grew up enjoying. The Bizcocho cookie is rooted in Spanish culture and a staple on holiday tables. It's also popular for cookie swaps, so we thought it would be perfect to feature. You’ll know it by its dome shape and sandy color.The idea to include Bizcochos came from Jennafer Claproth, pastry lead at our Sodo location. Jennafer’s great-great-aunt Tia Theresa was a wonderful baker who passed her recipes down to her children, who then passed them on to their cousin, Jennafer’s grandmother.“I remember as a kid my great-cousins would come to my grandma’s house to make these cookies, plus various others, for Christmas,” says Jennafer. “Having them give us the recipe was a challenge, since my aunt never had any exact measurements and neither did my cousins.”One day, Jennafer decided the only way to get the recipe was to make them with one of her cousins. Every pinch of spice and handful of flour that her cousin used was meticulously measured and written down until they had the precise recipe.When we gathered together at Leslie’s home last summer to brainstorm ideas and discuss recipes for the Holiday Cookie Box, Jennafer shared her Bizcochos. It was love at first bite. The sandy texture melts into a sweet, buttered pecan flavor, making it impossible to eat just one.“These cookies continue to be made every Christmas and we wait for them all year long,” says Jennafer.Find Jennafer's Bizcochos tucked into our Holiday Cookie Box, available in our cafés through the end of the year!
Macarons sure have had their time in the spotlight, haven’t they? Those precious cookies with their little domes drenched in Technicolor.But we mustn’t forget the Macaroon. Often woefully confused for the Macaron (in name, not appearance), the Macaroon is just as deserving of star treatment. The laidback, oh-so-approachable cousin of the Macaron is made with just a few simple ingredients (sugar, vanilla, egg whites and coconut), but they sometimes get dressed up with a bit of cocoa powder or take a dip in some chocolate.Macarons and Macaroons do have a shared history. Food historians believe they both got their start in Europe. Some say that Macarons gained fame when two Benedictine nuns, trying to climb out of hard times, began selling Macarons to pay the bills and the country fell in love. It wasn’t long before there were street vendors selling the cookies on every street corner in Paris. In 1930, Pierre Desfontaines, relative of the famous Louis Ernest Ladurée, had the bright idea to take two Macaron cookies and sandwich them with a bit of chocolate ganache, sealing the fate of the modern day Macaron and launching Ladurée's rise to fame.There are many stories about when coconut was folded into the mix to make the Macaroon, but most believe that European Jews adapted the Macaron recipe to make a perfect Passover treat. Flour and almond paste were omitted and sweet, shredded coconut was added. Similar recipes can also be found in Scottish, Dominican, Indian, Spanish, Turkish, and Irish cultures.While we enjoy both cookies, the Macaroon has our heart. Crisp on the outside, chewy in the center, and delightfully sweet, Macaroons are reminiscent of the cookies our moms used to make. They are a rustic homage to childhood.Our four-packs of Macaroons, in chocolate or vanilla, are the perfect little something to tuck into a Christmas stocking. Find them at any of our cafés!