NEW! RSVP Grease Keeper

NEW! RSVP Grease Keeper

New From RSVP, the Grease Keeper. Don’t pour off grease down the drain. Save it in this stoneware vessel and use a little here and there when you need it. Or keep your fryer grease in here and pull it out when it’s time for Fried Chicken.

I save all my bacon grease and when I have enough I make these cookies (this recipe was printed in the NY Times Dec 4, 2005):

Swedish Ginger Cookies

Adapted from Nelle Branson in the “Trinity Episcopal Church Recipe Book,” 1982 edition. Bacon fat can be substituted with 1 1/2 sticks butter; for the authentic cookie, though, bacon fat is the key ingredient. Makes 40 cookies

3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon)

1 cup sugar, plus 14 cup for dusting the cookies

4 tablespoons dark molasses

1 large egg

2 cups all-purpose flour

1 1/2 teaspoons kosher salt

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon.

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.

3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.

Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

Advertisements