Cocktail hour - what’s on our minds?  

Becca is taking a break from the podcast, hopefully not perminately. Gretchen’s brain seems to have gone into permanent rebellion against THC - and so her consumption of pot has been lowered to almost nothing.

Gretchen is changing up the schedule of the podcast to only 2 times per month. So look for releases every other Saturday.

Gretchen talks about Bolinhas and why she decided to make coconut thumbprint cookies as a result. This is currently the shortest episode yet and unfortunately doesn’t include any cooking. Please bear with us while we adjust the podcast to our new reality.

Recipe Sources

The Flavor Equation -  Nik Sharma

Jam Thumbprint Cookies Recipe | Ina Garten | Food Network

Ingredients 

3 cups + 2 Tablespoons (250 g) Unsweetened shredded desiccated Coconut

1.5 C + 1 T (250 g) Fine Grade Semolina Flour

1.25 C (250 g) sugar

1 C + 2 teaspoon (250 g) water

2 Tablespoons Ghee or unsalted butter

¼ teaspoon Fine Sea Salt

1.5 - 2 teaspoon ground green cardamom

1 teaspoon coconut extract (opt)

2 Egg Yolks

1 Egg

AP Flour for shaping the cookies

Equipment

Food Processor

Whisk

Sauce Pand

Sheet Pans

Knife

Portion Scoop

Steps

1. Place half the coconut into a food processor and grind into a fine powder.  Mix the ground coconut with the shredded coconut and semolina flour in a large mixing bowl.

2. Prepare a simple syrup by combining the sugar and water in a sauce pan and bring to a boil over medium heat. Once the syrup boils add the ghee or butter and the salt and stir until the fat melts, then remove from the heat. Pour over the semolina and coconut mixture and fold with a spatula until evenly combined. Cover with Plastic wrap and leave to come to room temperature

3. Once at room temp sprinkle on the cardamom and coconut extract and fold to combine.

4. Add mixed eggs and fold until combined. 

5. Cover and refrigerate for at least 4 hours or up to 8, to allow to firm up and flavors to combine.

6. Preheat the oven to 350 degrees and line baking sheets with parchment paper. 

7. Portion dough into 2 Tbs portions and flatten into 1 inch discs. Evenly space on a baking sheet 12 at a time. Make 3 parallel marks on the the top of each cookies and then turn the sheet pan and mark the other direction to make a crosshatch pattern.

8. Bake 2 sheet pans at a time until brown along the edges and lightly golden brown on the top, 22-30 minutes. 

9. Transfer to a wire rack to allow the cookies to cool completely.