It's always a good time when I get to spend time in the kitchen with my friends Amanda Hesser and Merrill Stubbs, the Food 52 genies. And the last time we were together, it was to make Port Jammers, cookies I created for the Fonseca Bin 27 Cookie Rumble and loved so much that they're now part of the Beurre & Sel line-up.
At Beurre & Sel we bake the cookies in our signature metal rings (which I'm having custom-made and hoping to have available on the B&S website soon -- stay tuned), but at home you can get great cookies by baking them in a muffin tin. Either way, it's a terrific triple-flavor treat: the base is a brown-sugar spice cookie speckled with Port-poached cranberries; the poika dot in the center is Port-spiked jam (cherry is my preference); and the finish is a circle of cocoa streusel.
The recipe is on Food 52's site. And so is information on the Fonseca Bin 27 contest. If I weren't a judge for the contest -- along with Jacques Torres -- I'd join: the prizes are amazing. Create a cookie that goes with Port, enter your recipe, and if you win, you'll get a dual-fuel oven from KitchenAid (yes, really!) and kitchen time with Jacques and moi in our bakeries.
Jump over to Food 52 and start thinking Port + Cookies.
And, while we're on the subject of Food 52 ... have you seen their new cookbook? You must!