Local Lemons

Citrus Nut Bars

My in-laws are in town from Bogota, Colombia, so along with all the shopping and sightseeing, I've been trying to show off my kitchen skills. They've had my cooking before, but not since we moved to Berkeley.

Instead of the usual chocolate chip cookie or cranberry pie, I opted for a true taste of the bay with these crunchy little citrus bars. I used fresh lemons and oranges, walnuts from the farmers' market, local honey and agave nectar instead of sugar.

My tactics worked, and they were impressed – so much so that they ate them for breakfast as well. It always makes me happy when I try to make a dessert a bit healthier and my guests don't notice the difference. Just goes to show that there really is little need for white sugar when there are so many tastier substitutes available.

Grandma's Toasted Pecan Butter Cookies

Ah, thanks Grandma, I knew you wouldn't steer me wrong. When I called and asked her for one of her favorite cookie recipes, she revealed these soft, toasty, addictive little pecan morsels.

I know I've gone on and on about how glorious life is here in Berkeley, CA. I have said on more than one occasion how the food, air and wine feel and taste just a bit more pure than in New York. But, there are two paramount culinary delicacies that I cannot get on this side of the world - the first is truly authentic Italian food, and the second, more importantly, is my grandmother's cooking. The days of running across the street for one of her comforting specialties are far behind me, but luckily I can quell at least some of my nostalgia by recreating her best meals here in California.

I will admit, I thought granny was slightly off her rocker when she told me this cookie recipe had no eggs, baking soda or baking powder. But as usual, I was wrong to misjudge the matriarchal head of my family, as these cookies were buttery smooth, with a substantial, yet not overpowering, smoky crunch. The quality of the butter is super important in this recipe, because it plays a starring role in the end result. And don't leave out the icing sugar–the dash of snowy sweetness looks great and adds character.

Italian Hazelnut Cookies

Here is my question - how does one become an exceptional baker when she is married to a man who shuns sweets? While I cannot call my baking exceptional, my workaround for this household dilemma –  besides eating all the cookies myself – was to create some recipes with less sweet and more of, well, everything else.

These Italian cookies are chock full of chopped hazelnuts and gooey nutella. They are chewy and crunchy and perfect for dunking in your morning coffee. I don't make cookies often (or often enough), but I can definitely see myself baking these again sometime soon. I may sneak in some chocolate chips next time though.