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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Feb. 8, 2017)
8 A SIUSLAW NEWS ❚ WEDNESDAY, FEBRUARY 8, 2017 Vanilla cookies for your Valentineʼs sweetheart Traditional Valentine’s Day gift s include jewelry, fl owers and, of course, confections. While Romeos might want to leave their Juliets’ jewelry and fl oral arrangements to the professionals, those who want to personalize this year’s Valentine’s gift s can try whipping up a batch of cookies for their special someone. Th e following recipe for “Biscotti Ripieni (Vanilla Cookies with Chocolate Buttercream Filling)” from Michael White’s “Fiamma: Th e Essence of Contemporary Italian Cooking” (Wiley) checks all the boxes: It’s a dessert, it’s sweet and it includes chocolate. Th ose three things are sure to delight any sweetheart with a sweet tooth this Valentine’s Day. Biscotti Ripieni (Vanilla Cookies with Chocolate Buttercream Filling) Makes about 18 fi lled cookies 1⁄2 6 1 cup sugar ounces (11⁄2 sticks) unsalted butter large egg Grated zest of 1 navel orange 11⁄4 cups all-purpose fl our 1 teaspoon salt Buttercream 1 large white egg 1⁄4 cup sugar 8 tablespoons (1 stick) unsalted butter, cut into small cubes and soft ened 1⁄2 teaspoon vanilla extract 1⁄2 Handcrafted Burgers created to mouthwatering perfection! All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails Homemade Soup Daily The Restaurast & Lousge cup bittersweet chocolate, chopped into small pieces Preheat the oven to 325 F. Line a cookie sheet with parchment. In a mixing bowl, cream the sugar and butter together until smooth. Stir in the egg and orange zest, then add the fl our and salt, and stir together until smooth. You can also do this with an electric mixer, if desired. Transfer the dough to a pastry bag fi tted with a medium-size plain tip, about 1⁄2-inch wide, and pipe thin strips about 2 inches long onto the pan, leaving about 2 inches between each strip. Bake in the lower one-third of the oven until lightly browned on the edges, 8 to 10 minutes. Remove with a spatula to a rack and let cool. Meanwhile, prepare the buttercream: Combine the egg white and sugar in the top of a double boiler or a metal bowl that fi ts over a pan of simmering water. Th e bottom should not touch the water. Heat until the sugar is dissolved and the mixture is slightly thickened, whisking continuously. Immediately remove the bowl from the water and begin beating the mixture with a hand-held electric mixer. Continue beating while slowly adding the butter. Beat until the mixture is room temperature and thickened, about the consistency of a thick confectioners’ sugar-butter frosting, 10 to 15 minutes. About halfway through, the buttercream will look ugly. Keep beating; it will become smooth and thick. Beat in the vanilla. Cover and refrigerate for 10 to 20 minutes. To assemble, place half the cookies upside down (fl at side up) on a sheet pan and spread each with a thin layer of buttercream. Top with the remaining cookies and refrigerate the tray until the buttercream sets, 10 to 15 minutes. While the cookies are in the refrigerator, melt the chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove the inset and cool the chocolate to room temperature. Remove the cookies from the refrigerator. Holding each cookie by one end, dip half of it in the melted chocolate. Set it on a waxed Join us any Wednesday for half-price bottles of wine. It’s paper- or parchment-lined the perfect opportunity to taste something new every week from our award-winning wine selection! tray. When all of the cookies are dipped, return them to the Wine | Beer | Martinis | Small Plates | Seafood | Dessert refrigerator for a few minutes to set. WINE-DOWN WEDNESDAYS at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Where good friends & great food come together! 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com VALENTINE’S DINNER S urfside Restaurant S weetheart Dinner Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SHRIMP MEDLEY SALMON: Grilled, Poached, or Blackened including cod, breaded shrimp and clam strips for only Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 Starter: Soup or Salad Appetizer: Amethyst Oysters Entrees: Beef Medallions or Coho Salmon Desserts: Chocolate Lovers Delight for Two CHICKEN BREAST: Boneless, Skinless Breast of Chicken FOR $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with for dessert... Green Beans or Mixed and Steamed Veggies and a Shrimp Dinner Salad M ARIONBERRY OR PEACH COBBLER FOR 4.95 add ice NEW cream for ITEMS $1.00 more Take Advantage ALL Weekend Long! Feb 10th—Feb 14th! Reservations Needed 5 41-9 997-8 8263 Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
