Une recette de biscuits russes à tester. Ça a l'air bon.

Ingrédients

Cookie

• ½ cup instant coffee
• ½ cup hot water
• 1 cup butter
• 1 cup granulated sugar
• 1½ cups honey
• 1–2 teaspoons vanilla extract
• ½ teaspoon allspice
• ¼ teaspoon grated nutmeg
• ½ teaspoon anise (ground or liquid extract)
• 2 eggs
• 1½ teaspoons baking soda dissolved in 1 teaspoon white vinegar
• 1½ teaspoons baking powder
• 6 cups all purpose flour

Glaze

• 4½ cups powdered sugar
• ½ cup milk

Instructions

1. In a medium saucepan, dissolve the instant coffee in the water.
2. Add the butter, sugar and honey to the dissolved coffee in the saucepan. Bring the mixture to a boil on medium heat and cook, stirring, just until the butter melts and the sugar dissolves and the mixture is homogenous. Take off the heat, pour it into a large bowl. and cool for about 10-15 minutes.
3. Add all the spices – vanilla, allspice, nutmeg and anise. You can also add cinnamon, cardamom, ginger, cloves, mint extract, etc.
4. Whisk in the eggs, the baking soda dissolved in vinegar and baking powder. You will notice that the mixture will fizz a little when it’s all mixed up.
5. Add the flour and mix with a large wooden spoon until all the flour is incorporated.
6. Cover the cookie dough with plastic wrap or a kitchen towel and set aside at room temperature for at least 4 hours or overnight.
7. Preheat the oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
8. Shape the cookie dough into approximately 1 Tablespoon balls and place them on the prepared baking sheet, leaving some room around each cookie, since they will expand while baking. I use a 1 Tablespoon measuring scoop to get the cookie dough out of the bowl and then roll it around in my hands. This will make sure that all the cookies are the same size and will bake evenly.
9. Bake in the preheated oven for 20-25 minutes. Do not over bake, or the cookies will be too hard.
10. Meanwhile, in a large bowl, whisk together the powdered sugar and the milk to make a glaze. You can flavor the glaze by adding some kind of extract to it, like vanilla, mint, almond, etc.
11. Dip the cooled cookies into the glaze, letting the excess run off. Set the glazed cookies on a rack or parchment paper to dry. When the glaze is dry, you can flip the cookies over and glaze the other side as well. When glazing the cookies, work fast, since the glaze will be harder to work with when it starts to dry up. You can add a tiny splash more of milk to thin it out if it hardens.
12. Store the cookies at room temperature in a sealed container.

Recette trouvée dans le journal Metro de Montréal (12 janvier 2015)

Edit : testé et approuvé. J'ai utilisé du miel de sarrazin pour plus de goût et malgré cela, le goût du miel est assez ténu. À refaire !

Ingrédients

• 3 cuillères à soupe de gros sel
• 3 cuillères à soupe de moutarde à l'ancienne
• 3 cuillères à soupe de miel de trèfle
• 1 filet de saumon entre 750g et 1kg

Instructions

1. Bien mélanger le sel, la moutarde et le miel dans un bol. Réserver.
2. À l'aide d'un couteau bien aiguisé, retirer la peau du filet de saumon.
3. Préparer un grand rectangle de pellicule plastique. Avec une cuillère, recouvrir un côté du filet à l'aide de la moitié de la préparation de miel et moutarde. Bien frotter avec la cuillère afin que toute la surface soit enduite du mélange.
4. Déposer le filet au milieu de la pellicule plastique, côté enduit vers le bas. Répartir le reste de la préparation sur l'autre côté du saumon. Bien frotter. Replier les côtés de la pellicule plastique sur le poisson.
5. Emballer le filet hermétiquement avec une autre pellicule plastique et s'assurer qu'il n'y a pas de bulle d'air.
6. Déposer dans une assiette et recouvrir d'un poids. Mettre au réfrigérateur. Après 24 heures, retourner le filet. Reposer le poids et remettre au réfrigérateur durant 24 heures.
7. Bien rincer le saumon à l'eau froide. Assécher à l'aide d'essuie-tout. Trancher pour servir.

La texture est vraiment belle et agréable. À refaire.
Cependant, je pense que je modifierai les temps de pousse pour avoir une première poussée de 1h30 et une seconde poussée de 1h.
J'ai trouvé que les temps donnés dans la recette ne permettent pas de souder correctement les pâtons entre eux.

Ingredients

• 2¼ tsp. instant yeast
• 1 cup warm water (105-115˚F)
• ¼ cup honey
• 3 tbsp. canola oil
• 1¼ tsp. salt
• 1 egg, lightly beaten
• 3½-4 cups bread flour
• 2 tbsp. butter, melted
• 2 tbsp. honey

Instructions

1. In the bowl of an electric mixer, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, incorporate the remaining ½ to 1 cup of flour a few tablespoons at a time. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
4. Preheat the oven to 400˚F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt. Bake for 15-20 minutes until the tops are golden brown. Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚F on an instant-read thermometer. Let cool slightly before serving.