Jewelry Designer Jean Prounis shares her daily routine, and a recipe she whipped up for a delicious floral shortbread.
for Japanese recipes. I also love the cookbook from Bestia, an Italian restaurant in Downtown Los Angeles—there are lovely baking recipes in it.playlist on Spotify a lot; we’re releasing a new one each month. It’s been quite fun to make them, reminds me of when we used to burn CDs for friends or the car. I’m also a big fan ofAny advice for people just getting into baking for the first time?
Experiment with herbs. I love playing with rosemary in my desserts, it adds a lovely aromatic flavor. Also, try adding some lemon zest to anything.Japanese food; My next shortbread escapade will be black sesame, and I might try making mochi while I’m at it.1⁄3 cup of sugar1⁄2 scraped vanilla beanIn a mixing bowl, add butter and sugar and mix until smooth. Then whisk in the egg, sea salt, rosewater, lemon zest, and vanilla bean. Stir in the chopped pistachios.
Roll the dough into a log about 2-3 inches thick and wrap the log in plastic wrap to chill in the fridge for about 15-30 minutes, when you take it out, give it another roll. Then unwrap the log and roll it in a handful of granulated sugar to line the edges of your soon to be shortbread. Preheat your oven to 350°F and while it heats up, line a baking sheet with parchment paper. Slice log into discs, about a half an inch thick or less. Line the cookies on the parchment paper and bake for about 10-15 minutes. A lovely treat for your next afternoon tea!
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