Linda Michel of Perry, Ga., asked for help locating a recipe for cookies she tasted at a craft show that were called Pecan Crisps. She described them as “very thin with chopped pecans on top and very crispy, almost like a cracker. They were the color of honey and about 1/8 inch in thickness.”
Donna Cleary contributed the recipe here, which she thinks she cut off a flour bag “at least 20 years ago, and ever since I’ve always got a roll ready in the freezer for when the urge hits. I usually make at least a double batch so I have some for the freezer, and at Christmas time I quadruple the recipe. They are easy and addicting.”
I am a big fan of icebox cookies, the original slice and bakes, and love the abundance of nuts both in and on top of these.
Q. At a lovely Seder I attended, the main dish was a chicken with stewed plums that was absolutely delicious. I have looked through all my Jewish cookbooks and have not come up with a recipe. Can you help?
I knew immediately that the dish was Chicken Marbella, which irresistibly combines savory, sweet and salty flavors in an easy entree. The recipe is from The Silver Palate Cookbook (Workman, 1982), the penultimate cookbook of the 1980s, as my splattered, much-used copy attests.
The original recipe calls for four whole chickens, but I’ve downsized it to produce eight servings. You can, of course, cut it in half or double it.
Put ’em Up Fruit (Storey, $19.95) by Sherri Brooks Vinton is an intriguing blend — 80 recipes for preserving fruit with both classic flavors (dried orange zest, poached pears in wine) and contemporary (peach melba compote, Meyer lemon glaze).
What makes the book unusual is the step-by-step photographs, which are perfect for canning beginners, and the 80 additional recipes using the preserves, pickles and vinegars you’ve made.
This orange and cumin chutney recipe here is wonderfully different. With the dried cranberries and ginger, it really adds a spark to simple roasted chicken or a cheese plate.