Клео Коул - Holiday Grind

2 tablespoons pure maple syrup, not pancake syrup

2 tablespoons butter

2 tablespoons water

½ teaspoon allspice

1¼ cup powdered sugar

Warm pure maple syrup, butter, water, and allspice in a saucepan over medium heat, stirring constantly until butter melts. Gradually stir in powdered sugar. Keep stirring and heating, simmering for a few minutes, until mixture is smoothly blended. This is a thin glaze that will appear almost transparent on the muffins. Using a pastry brush, generously coat the top of your cooled muffins while the glaze is still warm. If glaze hardens up in pan, reheat and stir. Serve glazed muffins immediately or let the glaze cool first. Glaze will harden in 20 to 30 minutes.

NOTE: Sure, it sounds like a combination of spices, but allspice is actually one spice that mimics the flavors of cinnamon, nutmeg, and cloves. Because the cost of buying spices can be pricey— especially ground cloves—allspice is not only a delicious alternative, it’s a clever way to keep your holiday baking within your budget. The pea-sized allspice berry comes from the evergreen pimiento tree, by the way. Although the tree is grown in the West Indies and South America, Dexter’s island of Jamaica provides most of the world’s supply!

As Clare noted in one of her old In the Kitchen with Clare columns: Your basic coconut macaroon is simply a cookie made with lots of flaked coconut that’s mixed into a paste and baked. One way to do this is with sweetened condensed milk and egg whites. Another way is to combine a 14-ounce package of sweetened flaked coconut (5cups) with cup granulated sugar, 6 tablespoons flour, 1½ teaspoons vanilla extract, and ¼ teaspoon salt. Fold in 4 egg whites that have been lightly beaten with a fork and mix well. Create cookies by packing the coconut batter into the rounded tablespoon (from your measuring spoon set) and dropping onto a cookie sheet that’s been lined with parchment paper or well greased to prevent sticking. Using your fingers, mold each cookie into a little pyramid. The triangular shape actually helps the cookie to brown on the outside for a slightly crispy bite while remaining soft and chewy on the inside. Bake at 350°F for 15 to 20 minutes or until the edges of cookie are golden brown. Do not over bake or inside won’t give you the proper chewy consistency. (Makes about 30 cookies.)

Clare’s “ Bar -ista Special” Macaroon recipe puts the basic macaroon on top of a bar cookie that’s quick and easy to make and sell out of the coffeehouse pastry case.

Makes 16 bars or 36 bite-sized squares

For the cookie crust:

6 tablespoons unsalted butter, softened to room temperature

½ cup light brown sugar, packed

1 cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

2 teaspoons vanilla extract

2 egg yolks, room temperature (save whites for topping)

For the macaroon topping:

2 cups flaked sweetened coconut, not shredded

2/3 cup sweetened condensed milk

2 egg whites

1 tablespoon granulated sugar

2/3 cup semisweet chocolate chips

Step 1—Make cookie crust:First, preheat the oven to 325°F. Using an electric mixer, blend all of the cookie crust ingredients together. Using your fingers, press the dough into a 9-inch square pan that’s been greased or sprayed with nonstick cooking spray. Bake for 10-12 minutes. No more! You want the cookie crust to set but not brown. Leave the oven at 325°F for Step 3.

Step 2—Make macaroon topping:In a small bowl, mix the coconut with the condensed milk. Let stand to soak. In a larger bowl, beat the egg whites until you see soft mounds. Keep beating while adding the sugar. When stiff peaks begin to form, fold in the milk-soaked coconut. Finally, stir in the chocolate chips and spread the topping on the cookie crust.

Step 3—Bake macaroons:Bake for 25-30 minutes. Cool and cut into 16 bars or 36 bite-sized squares.

As with many Italian families, Clare Cosi grew up with the holiday tradition of eating “seven fishes” on the night before Christmas. Italian cooks take this tradition very seriously, coming up with many different fish dishes to serve. Clare’s grandmother almost always served this one. The clam sauce is so easy to make that Clare got into the habit of keeping cans of clams, packages of pasta, and Wondra flour in her pantry so she could throw together a quick, delicious meal without much notice—just the way she did for Mike Quinn the night she was arrested. Of course, Clare’s Nonna didn’t have “packages” of linguine. She always made her pasta from scratch. Those were the days!

Makes 4-6 servings

For the white clam sauce:

½ cup scallions (green onions), minced

4 garlic cloves, minced

4 tablespoons chopped fresh parsley

24-ounces of canned minced clams

4 tablespoons (½ stick) butter

4 tablespoons Wondra flour (see note)

1½ cups whole milk

¼ teaspoon salt

Freshly ground black or white pepper

For the pasta:

5 quarts water

1½ tablespoons (5 teaspoons) salt

Splash olive oil

1 pound linguine (or pasta of your choice)

Step 1—Prepare ingredients:Put the pasta water over low heat and then mince the scallions and garlic and chop the parsley. Drain your canned clams, reserving the clam juice. (You’ll get about 2 cups.)

Step 2—Make the sauce:Melt the butter in a large skillet over low heat. Do not allow the butter to brown or burn! Add minced scallions and garlic. Sauté until the scallions are transparent, 5-7 minutes. Stir in the flour until all of the liquid is absorbed. With the heat still on low, add the milk, stirring constantly to keep from forming lumps (whisk if you need to). Add your minced clams and half of the reserved clam juice (1 cup). Stir in your parsley, salt, and pepper.

Step 3—Thicken the sauce:Turn up the heat to medium and continue stirring. In about 3-5 minutes, you’ll see the sauce begin to simmer. Continue stirring and simmering on medium heat for another 5 minutes, or until sauce thickens. When done, remove from heat, cover, and allow to stand about 10 minutes, letting flavors continue to blend while you cook your pasta.

Step 4—Cook the pasta:Turn the heat to high under the pasta water pot that you put on to boil in Step 1. As bubbles begin to appear, add the salt and a splash of olive oil to keep the pasta from sticking together. When the water is at a roiling boil, add your pasta and stir the pot every so often to prevent sticking. Cook until tender—about 9-10 minutes, depending on your pasta. (Check the package instructions if you’re using premade pasta. Check your recipe if you’re using homemade.)

Step 5—Finish and serve:Drain the pasta, then return it to the original pot (now drained of water). Add the sauce and stir until well blended. Serve immediately with suggested garnishes (see note).

NOTE ON FLOUR: You can substitute regular flour in this recipe, but Wondra is a great product to have in your cupboard. This superfine flour helps thicken sauces and gravies with a minimum amount of lumps. Look for its blue cardboard canister in the same grocery store aisle that shelves all-purpose flour. (A handy, foolproof recipe for making a basic white sauce can be found right on the canister’s label, too.)