Not the end of the world, I’m sure they will taste great with store bought jam
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This is my first ever cookie party and I want to serve something different. I am brainstorming ideas here on the train …
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It’s even got a sectioner! Very smart. And a nice gift if you also gift cookies!
Perhaps lemon curd to keep it in the fruit theme. I know you’ll be able to use the pear butter for something else, but I can understand the frustration at having gone through the effort and cost to make the linzer cookies extra-special and then forgetting it. I’m sure the cookies will be appreciated anyway!
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What about dulce de leche or Nutella?
My Target says out of stock!
I’m so upset for you, know how you feel, what a shock it is to forget that.
I make lists; it’s the only way to really keep on track.
I’ve been DM’ing with the recipe author already for ideas on how to use the butter in other applications. Nice of her to respond .
For the cookies - I am going to peruse some gourmet shops in the city to see what ideas/ products it sparks. I’m spending the next two days cooking in someone else’s kitchen, so theoretically I could remake the pear butter, but fruit butter is messy and attention -consuming, and the recipe calls for an entire bottle of wine and a bunch of other $ingredients.
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Red currant jelly is always nice in a linzer. It adds a nice sour zing and is not a jelly that many people are familiar with.
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OMG I love this idea! So cool.
Damn! Can you get a good store-bought jam to sub in a pinch?
That’s the kind of vibe I want.
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I also love blackcurrant in there kinds of things. It’s not so common a flavor in North America, and goes great with citrus and with nuts.
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Crush up a few Jolly Ranchers and put them in the hole of the cookie, bake briefly until they slump, cool completely and attach the bottom, if desired, with some buttercream.
Still can’t believe I did that.
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What about making a quick berry jam? I don’t know how much you need, but if there’s access to a stove top, it could be done pretty quickly. Nor necessarily seasonal, but homemade nonetheless.
Yea I am considering this. I have thyme and rosemary … might herb it up
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I believe cranberries would be “no pectin”, seasonal, and work with those herbs. Just a thought.
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This is a great cranberry sauce you could herb up if you want.
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Red wine cranberry sauce is my standard (not this recipe, just in general), and everyone loves it. It doesn’t taste like wine, per se, but it has a sophisticated edge.
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I have this recipe saved. Is it the one you use?
Nope, I don’t use a specific recipe. I use a dry, fruity red wine as the liquid, around 3/4 cup sugar for a 12-oz bag of cranberries, the zest of an orange, and a cinnamon stick, and cook as usual. I sometimes add minced candied ginger after it comes off the stove. Easy-peasy.
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