Agatha Award winning author, Leslie Budewitz, has been searching for a recipe for the perfect Salty Oat Cookie with Ginger Ice Cream. Now she's found it and she's ready to share it with us to celebrate the launch of her new book, Assault & Pepper.
People sometimes ask me why I write mysteries focused on food. (Okay, obsessed with food.) Truth is, I love to eat. And it’s a lot of fun to recreate some of the food I’ve met in my travels at home.
Thus began a kitchen journey of trial and error. The café does not share recipes. Numerous home bakers and a handful of professionals posted their attempts, but none were entirely successful. And then, in the tradition of investigative journalism for which the paper is famous, a food reporter from the Washington Post followed the trail of the recipe to a restaurant consultant in Boston, who had once served a similar cookie in another restaurant (long-closed, and thus not sharing). The likely originator also Does Not Share. So our reporter created her own version, and by golly, I think she’s got it.
“At Flick Chicks, no one minds watching a movie we’ve already seen. Plus, some nights, the movie is beside the point. We’d been inspired to start the group by the Senior Señoras, a group my mother belonged to before the move south. But we didn’t care about improving our Spanish, or improving ourselves at all. We just wanted to hang out with good friends, and talk and eat.”One of the gang, Laurel Halloran, runs a deli and catering company. And on this warm September evening, after Pepper’s discovered a homeless man dead on the doorstep of her shop, and her trusted employee Tory Finch has been arrested and charged with murder, Laurel serves up a comforting combination, inspired by my afternoon with old friends in the Other Washington.
|This photo is a little blurry because we were so excited to eat the cookies|
(adapted from a recipe by Leigh Lambert, in the Washington Post)
1 cup light brown sugar
½ cup granulated white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla
1¾ cups all-purpose flour
2 cups rolled oats (not quick-cooking)
sea salt, for sprinkling (small crystals are best)
In mixer bowl, beat the butter on medium-high until light and fluffy. Add the sugars, baking powder, baking soda, and cinnamon, and beat until well blended, scraping down the sides of the bowl as you go. Reduce speed to medium and add the eggs and vanilla, mixing thoroughly. Add the flour and oats, mixing on low and scraping sides of bowl just until incorporated. Cover the bowl and chill the dough for at least 1 hour; this allows the oats to absorb the eggs and vanilla and to soften, which is important for the texture of these cookies.
2/3 cup sugar
1¾ cups milk
2 cups cream
½ teaspoon vanilla
¼ cup (roughly) fresh gingerroot, finely grated, plus any liquid left by grating
½ cup crystallized ginger, finely chopped
Freeze according to your ice cream maker’s directions. As with many homemade ice creams, it will be soft at first, but will harden if stored in an airtight container in the freezer. Keeps about 1 week.
You can check out her wonderful recipe for a Huckleberry Martini here.