Q: Our local winery makes a great dessert wine. As we like to support other local businesses, we want to make cookies that contain this wine. Do you have any suggestions?
W.B., Overland Park, Kan.

A: I consulted Spencer Budros, chef/owner of Pistachio-a sweet kitchen, in Columbus, Ohio. He suggested this formula for cookies made with muscat, a sweet and fruity dessert wine made from muscat grapes. You can substitute the muscat with either equal parts of port, Riesling or Gewürztraminer. The formula calls for Ceylon cinnamon, which is less sweet with a more complex, citrus flavor than regular cinnamon. Ceylon cinnamon also is known as old-fashioned cinnamon, but regular cinnamon will work just fine.

Muscat cookies

Method: Using a paddle attachment, mix the eggs, zests, oil and wine until well combined. Sift the flour with the spices and baking powder, add to the liquid mixture. Mix thoroughly, then add the chocolate, and mix again until well combined. Scoop dough into 1-oz. portions, cover and refrigerate for at least two hours. Round the portions, and toss in granulated sugar to coat. Place on prepared sheet pan. Bake at 350°F for 12 to 15 minutes. Yields about 230 1-oz. cookies.

Q: We want to replace granulated sugar with honey, molasses or maple syrup in some of our formulas. What conversions do we need to start with?
S.Y., Colorado Springs, Colo.

A: Start with straight weight exchange, and reduce the liquid by 25 percent. Additionally, you may need to make other minor adjustments while doing these “new” product developments.

Q: We are using fresh spinach as a topping and ingredient for our quiches and mini pizzas, which we serve during lunch. However, most of the spinach burns during baking. How can we prevent this?
A.A., Tulsa, Okla.

A: Most high-moisture, delicate vegetables like spinach burn easily when being baked. I would sauté these vegetables with a little garlic and olive oil before adding them to the quiche or pizza.

Q: What is a bierock sandwich?
S.M., Oakland, Calif.

A: Bierock sandwiches also are called runza sandwiches.They are yeast dough pockets filled with beef, cabbage or sauerkraut, onions and seasonings. They are baked in various shapes, such as half-moon, rectangle, round, square or triangle. The Nebraska runza is always baked in a rectangular shape, and the bierocks of Kansas are baked in the shape of a bun. Both the bierock and the runza sandwiches have German-Russian roots going back to the 18th century. Originally, bierocks were served to the field workers for lunch. Today, bierocks are enjoyed any time and can be found just about everywhere in Kansas and Nebraska.


Q: We like using herbs in some of our formulas. However, how do we convert from fresh to dried herbs?
S.S., Mesa, Ariz.

A: Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a formula that calls for fresh, substitute 1/3 the amount called for in the formula. When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavor quicker. Use only one strong-flavored herb (rosemary,
sage, winter savory, etc.) in a formula. A strong-flavored seasoning may be combined with several mild-flavored ones. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage and should be pulverized just before using.

Q: We have trouble releasing gelatin based desserts from their moulds. What can we do to make this process easier?
J.B., Albuquerque, N.M.

A: Here are several tips for releasing gelatin desserts:
• Allow gelatin to set until completely firm, several hours or overnight.
• Before un-moulding, dip a knife in warm water and run knife around edge of the mould to loosen the gelatin.
• Dip mould in warm water, just to rim, for 10 seconds. Lift from the water, and gently pull gelatin from edge of mould with moist fingers. Place moistened serving plate on top of mould, and gently remove the mould.


Q: Is allspice a blend of spices? If so, what are the
proportions?
A.G., Columbus, Ohio

A: Allspice, also called Jamaica pepper, Myrtle pepper, pimento or newspice, is the dried, unripened fruit of a small evergreen tree, the Pimenta dioica. The fruit is a pea-sized berry that is sundried to a reddish-brown color. The name “allspice” was coined by the British, who thought it combined the flavor of several spices, such as salt, chili powder, and garlic or cloves, cinnamon and nutmeg.

Q: How long can we store powdered gelatin? Does extended storage affect the gel strength?
R.A., Jacksonville, Fla.

A: Dry gelatin in powder form has an indefinite shelf life if stored under clean, dry and well ventilated conditions. During the first year after manufacture, it may lose up to 5 percent of its gel strength, and after four years, an additional five percent of strength is lost. After five years, the loss of strength ceases.