This year is screaming by so fast it’s hard to believe. Another month gone, another MxMo come to visit! This month’s theme is pairings, hosted by the lovely Liquid Muse, Natalie. I will admit to being really excited about this one, as it marries two of my favorite things: cooking and cocktails. I spend much more time cooking than making cocktails, but I find that me blogging about food is much less interesting than me blogging about cocktails (especially when there are incredibly amazing food bloggers doing more interesting things already). That minor quibble aside, y’all are getting it with both barrels today.
I’ve been kicking this theme around in my head for a while. There are an infinite array of choices, which made it very hard for me to narrow the field. Eventually, a little cocktail in Everyday Food caught my eye. It was a simple three-ingredient amaretto concoction that immediately struck me. Nut liqueurs tend to be served as digestifs, as they are often sweet, rich drams taken in small doses at the end of a meal. Dessert! I hadn’t even thought of that. I rolled the original recipe around in my head for inspiration, planning ways I could turn a nut liqueur it into a pair-able treat.
The logical coupling seemed to me to be something flavorful and rich—but not too sweet—so I pulled together an autumn-inspired biscotti, bursting with pistachios, macadamia nuts, cranberries and golden raisins with hints of almond and coconut, which was then dipped in bittersweet chocolate. Turning my attention to the liqueur cabinet, the bottle of Trader Vic’s macadamia liqueur was very nearly begging to be used, and the rum was beckoning seductively from its corner.
So, without further ado, we have my postprandial pairing: Chocolate-Dipped Harvest Biscotti paired with the Cookie Cocktail. Happy nibbling!
½ oz macadamia liqueur
¼ oz Liquor 43
¼ oz Stroh 80º
Stir ingredients over ice in a mixing glass; strain into two cordial glasses and serve with biscotti.
Two things: a) this is a wee, strong drink; b) this is a wee, sweet drink. You don’t want more than one glassful, and you don’t want to serve this on its own. It is meant to be imbibed alongside a crumbly cookie like the recipe that follows:
1½ cups white whole-wheat flour
½ tsp baking powder
¼ tsp salt
1/3 cup maple syrup
1/3 cup coconut oil (coconut butter)
1½ tsps almond extract
¼ cup shelled pistachios
¼ cup macadamia nuts, roughly chopped
¼ cup dried cranberries, plumped
¼ cup golden raisins, plumped
½ cup bittersweet chocolate chips
Preheat oven to 350º. Line (with parchment) or grease a cookie sheet.
Sift together wet ingredients; slowly mix in dry to incorporate. Add a few tablespoons of soymilk if the dough is too dry; dough should stick together. Place dough on a flat surface and roll out into a log 3-4″ across. Place on the cookie sheet and bake 25-30 minutes, until golden. Remove from the oven and let cool completely.
When cool, cut the roll into 1/4-1/2″ slices. Lay slices flat on the cookie sheet and bake for an additional 15 minutes, until the surface of the cookies begins to turn golden. Remove from the oven and cool.
Melt chocolate in a heatproof bowl in the microwave, or over a double-boiler on the stove. Dip each cookie into the chocolate and lay on parchment or wax paper. Allow chocolate to set, then serve with a Cookie Cocktail.