By Krista Reese, Deborah Whitlaw Llewellyn
Photographs by means of Deborah Whitlaw Llewellyn.
“Krista Reese is aware the ever-changing dynamics of Atlanta’s churning eating scene and reveals all of the dishes and interesting flavors that outline it today.” —John Kessler, Atlanta Journal-Constitution meals columnist and previous critic
“Dining critic Krista Reese’s tastiest discoveries exhibit the center and soul of 1 of America’s so much vibrant—if misunderstood—food cities.” —Susan Puckett, writer of Food/Drink Mississippi Delta: A Terroir Guide
“In fresh many years, Atlanta’s meals scene has exploded into an grand array of world-class eating places and fantastically inventive new cooks. . . . [This is a] delightfully scrumptious new cookbook.” —Joseph Dabney, winner of the 1999 James Beard Cookbook of the 12 months medal for Smokehouse Ham, Spoon Bread & Scuppernong Wine
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Extra resources for Atlanta Kitchens: Recipes from Atlanta's Best Restaurants
Store the cookies in an airtight container or in a zip-top bag for up to 5 days. Buttery, tender, and flirtatiously blond in color, old-fashioned shortbread represents the best of uncomplicated baking. Add a bit of ginger to the mix and this beloved treat transforms into an elegant gingerbread. Ground and crystallized gingers contribute a pleasing amount of heat and sweetness without being overwhelming. In addition, a small amount of rice flour (often used in Scottish shortbread and available in natural food stores and some supermarkets) contributes tenderness and just the right amount of crumbliness to the cookie.
For “A pound and a half of flour,” Miss Leslie called for “Five eggs . . Half a pound of brown sugar . . Half a pound of butter . . A pint of sugar-house molasses . . Four tablespoonfuls of ginger . . Two large sticks of cinnamon . . Three dozen grains of allspice . . [and] Three dozen of cloves . . (6 In my opinion, the cookie jar should be filled with gingerbread cookies year-round. Hard and crisp, soft and chewy, or moist and cakelike, these sweet and spicy gems fill the house with warming aromas and satisfy our cravings in ways that only homemade cookies can.
Too often, I have taken great care with my batter, only to have the lovely cakes stick to poorly prepared pans. Unlike traditional madeleines, these gingerbread darlings remain moist for several days. To experience them at their best, however, try to consume them the day you bake them, or within a day or so. I hardly suspect you’ll have trouble doing so. *LQJHUEUHDG0DGHOHLQHV -! + %3 -! $ % ,% ). % 3 3 large eggs cup granulated sugar 2 tablespoons packed light brown sugar 11/4 cups cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 *,1*(5%5($' Position a rack in the middle of the oven and preheat the oven to 350°F.