Christmas Cookies, Heirloom Fruit Curds, Gifts from Your Kitchen. Yum!

By on December 2, 2013

Faithful to Foods in Chicago has gone the extra mile and brought us some fantastic fruit curds just in time for Christmas giving.  Doing business as Scrumptious Pantry, and sold exclusively at Whole Foods, they preserve the true flavors of biodiversity by gathering wild fruits including the Paw Paw, Huckleberry, and Lingonberry to make some heavenly fruit curds.scrumptious pantry wild fruit on the tree

For our Thanksgiving, we served the Lingonberry to accompany the turkey and it gave just the right punch to the mellow flavor of that turkey.

The scrumptious pantry’s heirloom fruit curds are made by gathering wild fruits then blending them with organic valley butter, organic egg yolks and organic evaporated cane juice and lemon juice.

We find these fruit curds delicious right out of the jar, or used in recipes, like these gorgeous thumbprint cookies for kitchen gifts.  Yum!

 

 

 

Huckleberry Chocolate Thumbprint Cookies

cookies  chocolate thumbprint with raspberry filling

For the dough:

1 stick (4 oz) butter
1/2 cup (2oz) powdered sugar
1 egg, separated
1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa
1/4 tsp sea salt salt
granulated sugar
1 jar SP Heirloom Fruit Curd Huckleberry flavor

(1) beat butter and powdered sugar for 2-3 min.,

(2) add egg yolk and vanilla extract and beat for 30 seconds,

(3) add flour, cocoa and salt and mix till dough is smooth and refrigerate for at least 30 min.

(4) whisk egg white in a bowl and pour some granulated sugar in a second bowl

(5) roll dough into balls, dip in egg white and sugar and line up on baking sheet an inch apart

(6) push little finger straight into the dough and fill the dent with SP Huckleberry Curd

7) bake at 350F  for 10 – 12 minutes.

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”