Anomaly Vineyards

A Berkeley, California transplant's view of becoming an Accidental Vintner.

We Whistle While We Work

It's that time of year again, time to put away the red-stained, grape-sorting fingers and get out the baker's hands. Last night, each of us Anomaly elves spent the evening baking cookies for our loyal distributors (and yes, even the non-loyal ones, although we are fortunate not to have any of those). Seth made Mushroom Meringues, Gerich made Corn Flake wreaths, Linda made Chocolate Chip Cookies, and Mark made Pecan Sandies. This morning, we put them into baggies, packed them into boxes and off we went to the post office. The recipes are below along with a photo of Gerich at work. More photos to come! Chantico. The Anomaly Team.
Gerich proudly puts the finishing touches on his wreaths

Seth's Mushroom Meringues

1/2 Cup Egg Whites (room temperature)
1/4 Teaspoon Cream of Tartar
1/4 Teaspoon Salt
1 Cup Superfine Sugar
1 Package Melting Chocolate (such as Guittard Melt n' Mold)

Place egg whites in bowl of electric mixer. With wire whisk attachment beat on moderate speed until foamy - about a minute.
Add cream of tartar and salt. Continue beating at medium-high speed. Add 1 tablespoon of sugar every 30 seconds until all has been added.
Increase to high speed and continue to beat for 7-8 minutes until very stiff (15-18 minutes total).
Place meringue mixture into pastry bag with wide (1/2") tip.

Squeeze a dot of meringue into each corner of a baking sheet, then line with foil (this will seal the foil to the baking sheet).
Pipe out an equal number of caps and stems:

Caps - Pipe out 2" diameter rounds.
Stems - Pipe out 3/4" rounds with more height.

Bake meringues at 225 degrees for one our. Gently remove from baking sheet.

Melt chocolate. Spread chocolate on bottom of cap, then press stem into the chocolate coated underside of the cap.

Wait 30 minutes to dry, then enjoy.
Mark's Pecan Sandies

Cream 1 cup of butter with 1/4 cup of confectionery sugar and a 1/4 cup of regular sugar. Fold in 2 tsp of vanilla and 2 tsp of water. Mix in 1 cup of chopped pecans and 2 cups of sifted flour. Allow dough to chill for better handling. Bake at 325 degrees for about 20 minutes. Dust with powdered sugar.
Gerich's Corn Flake Wreaths

1/2 c. butter
1/2 tsp. vanilla
30 marshmallows
3 1/2 c. cornflakes
1/4 tsp. (or more) green food coloring
red cinnamon candies

Melt butter & marshmallows over low heat, or in microwave (“MW”)* 2 min.on medium. Remove from heat; add coloring, vanilla and cornflakes. Blend thoroughly. While still warm drop from teaspoon onto ungreased cookie sheet or foil. Shape into wreaths w/ fingers dipped in cold water. Decorate w/ cinnamon candies (three per wreath looks good. Makes 25-30 when doubled. Best to make 2 batches rather than doubling ingredients.

*With MW, melt butter on med. or 70 % power. Add marshmellows and MW until softened (approx. 2 min.) med 70 % power Stir. and continue recipe as above.
Linda's Chocolate Chip Cookies

1/2 cup (1 cube) unsalted butter
1/2 cup (1 cube) margarine
2/3 cup light brown sugar (packed)
1 cup granulated sugar
2 extra-large eggs
1 1/2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups good-quality chocolate chips
1 cup walnuts (optional)

Heat oven to 325. Beat butter, margarine and sugars in mixer until well blended. Add eggs and vanilla and beat. Add flour, salt, soda until incorporated. Blend in chocholate chips. (optional - add walnuts if you like them). Bake for 12-15 min. or until light brown.


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