Sake Gumi
I started subscribing to Food Network Magazine. I like this one. Unlike other fancy picture perfect magazines (Saveur specifically), this is more like a 'to the point' recipe magazine. Yes it does contain certain bullshit such as, "Let's look at Tyler Florence's kitchen," and putting black tile in the kitchen is a, "refreshing" idea, blah blah blah.

Ina Garten was making homemade white pizza, which I made the dough and had a pizza party as well.

Anyhow, I've never made biscotti before, because twice baking process sounds a bit too labor intensive, but over new year's when I had nothing to do, I gave it a shot and it turned out to be great.

It's so easy and almost fool proof.

1 3/4 cup of flour
2/3 cup of sugar
1 box of Jiffy's corn muffin mix
3 eggs
1 teaspoon vanilla

These are the basic items. I guess Jiffy has baking powder and other stuff already in it, it's kind of Sandra Lee's semi-homemade style. Though I don't like her stuff, or her (too porn star-ish), 70% store bought and 30% home made is something I can learn. It makes cook's life a lot easier.

The recipe on the magazine called for 1 cup of dried cranberry, and 3/4 cup of pecan. This part, you can basically change to whatever you like. I happened to have dried cranberry left over from Thanksgiving, but I only had walnuts, plus I had crystallized ginger at hand, so I chopped them up and mix everything together. I would say mix-ins are about 2 cups total. You mix dry ingredients and nuts, then make a well in the middle and add eggs and vanilla, mix them together. Once it's mixed, knead it until it's well combined. Then make a log, bake it in 350 oven for 30 minutes of so.

This part was a bit tricky. I took the first batch out too early (I've made 3 batches so far). To my mind, since you have to slice them, it shouldn't be completely cooked, but I was wrong. You MUST bake them until they are done. Otherwise, when you slice them, gooey parts oozes out and gets pretty messy (1st batch).

So be sure that it's cooked through. Patience is the key here. Once it's done, cool slightly until you can touch them. Then using serrated knife, slice them thinly.

Put them back in the oven, and bake each side for about 8 minutes until golden.

The best part about this was ginger. It was kind of west meets east type biscotti.

You can definitely dip or drizzle them in chocolate, which is what I will do for the 4th batch. I like this since you can substitute nuts and dried fruit with whatever you like. And they are not as brick hard as ones at coffee shop. They are just the right hardness, and fruit/nuts/ginger flavor was very good.

Kayoko, you should try this.

By the way, I was watching a show about the history of Food Network, and did you know that the silly original version of Iron Chef from Japan turned the network around in 1999? Until then it was just recipe showing programs, but since Iron Chef, they started all the exciting programs. Also from the beginning (1991 or so) of the network, Mario, Bobby, Tyler and Emeril were there cooking great stuff. You should see how skinny and cute Tyler was back then. Now he is blown to the max. Sad.


  • i <3 japanese iron chef!!! it still comes on the fine living network sometimes…

    my fave mag by far is food & wine and i recommend it to all my friends… i love the food photography in gourmet and bon appetit (and of course, i subscribe to those, too, LOL), but food & wine is usually chock full of very simple, versatile recipes that are good for the home and professional kitchen (their sesame-crusted feta is STILL a most-requested @ work _ ).

    your biscotti looks absolutely perfect, btw! :))

    kayce. on

  • nice, Yama- will definitely try this. looks like another good gift idea.

    Japan’s Iron Chef was really the best show, wasn’t it? i loved the host, and when he would take a bite out of a bellpepper in the beginning.

    kayoko on

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