Chef's Quick Tip: Mascarpone Filled Pistachio Cookie

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This week, Chef Ian Hock of Jesup Hall in Westport shows Tina Redwine how to make American dishes including sustainable meats and salads. 

Mascarpone Filled Pistachio Cookie with Grape Jam

Pistachio Cookie: yields 18 cookies or 9 portions
8 oz room temp butter
3/4 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups flour
1/2 cup ground pistachios
1/2 cup arrowroot starch or cornstarch
Pinch salt

Oven to 275. Whisk together flour, starch, pistachios and salt in a large bowl. Combine butter and sugar in mixer on low using paddle. Scrape sides. On low, add yolk and extracts. Scrape sides. On low, add dry mixture and mix just until it comes together, 15 seconds max. Form into a ball and refrigerate 30min. Lightly flour counter and roll out dough to about 1/4”. Cut 18 rounds with a 3 inch ring mold. For half (9) of the rounds punch a hole in the center with a 3/4-1inch ring mold and remove dough. Freeze on sheet pans. Bake from frozen for 35min, rotating and turning pans halfway through. Cool on pan.

Mascarpone Filling:

Yields about 1 1/2c (enough for 8 or more cookies)
1c mascarpone
1/2c powdered sugar
2T lemon juice
1/4 heavy cream
1 pastry bag

Combine the first three ingredients and adjust the consistency with the heavy cream. Filling should be easy to pipe but sturdy enough to support the second cookie. place into a pastry bag and chill.

Grape Jam:

Yields about 1c
1lb concord grapes
1lb sugar
1T lemon juice

Remove the skins and puree the skins in a food processor. Add the grape flesh and puree to combine.
place everything in a pot and bring to a boil. Reduce to a simmer and simmer for 20 minutes--Skim foam frequently.
Jam should hold its shape on a ice cold plate. If it doesn’t continue to simmer for up to 20 minutes more.

To assemble:
1 pinch maldon salt
place the bottom cook (no hole) down on your work surface pipe the filling in a doughnut shape around the outside edge of the cook. place the top cookie (hole) down on the mascarpone and fill the center with jam. Garnish with malden salt.

Chef Ian Hock
Jesup Hall
90 Post Rd. E
Westport, CT
203-557-6198

 

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