The Connections Bridgewater Somerville Edition Sept/Oct/Nov

theconnectionsnj.com PAGE 14 CELEBRATIONS & EVENTS 18 West Somerset Street lobsteralley.com | 908.566.6414 PATIO SEATING | TAKEOUT | CURBSIDE PICKUP INDOOR DINING COMING SOON! A Pinch of LOCAL FLAVOR COCOLUXE FINE PASTRIES METHOD: PREHEAT OVEN TO 350 DEGREES INCREASE OVEN TEMPERATURE TO 400 DEGREES Submitted by: ANISE FLAVORED ITALIAN BISCOTTI INGREDIENTS: • 8 ounces butter • 1 cup sugar • 1/8 teaspoon salt • 4 eggs • 2 teaspoons baking powder • 2 teaspoons anise extract • 2 teaspoons almond extract • 3-4 cups all purpose flour (you’ll need some for shaping and rolling the dough) Cream butter, sugar, salt, baking powder and extracts. Add eggs, one at a time, scraping the bowl after each addition. Add 3 and ½ cups all purpose our and mix just until incorporated. If dough seems too sticky, add a little more our. Wrap and slightly atten dough. It will be easier to roll chilled dough later, if dough isn’t chilled in a ball. Chill dough for at least one hour. Remove dough from refrigerator. On a oured surface and with oured hands, shape dough into 4 long logs, about 2-3 inches in width. Place at least 4 inches apart on parchment lined baking sheets. Bake approximately 30-45 minutes at 350 degrees. Check after 30 minutes. Logs should be baked through. If they seem soft in the center, bake for an additional 10-15 minutes. They should be rm to the touch. Let logs cool. Then, using a serrated knife, cut into 1 and 1/2 inch slices. Stand slices up on baking sheets and toast at 400 degrees for about 5 minutes. Each slice should be slightly browned. Alternatively, you can lay each slice down on the baking sheet. Toast for 5 minutes, turn each slice over and toast an additional 5 minutes. Store in an airtight container. Do not refrigerate. Our FARM o ers: • No Antibiotics & No Hormones on our own Pasture Raised Beef, Chicken, Turkey & Pork • Over 65 years of experience with butchering • Farm Fresh Produce, Eggs & Dairy • Homemade Prepared Meals & Fresh Salads • Homemade Ice Cream & Italian Bakery 803 US Highway 202S, Neshanic Station, NJ 08853 908-237-1301 • vacchianofarm.com Vacchiano Farm Hours: Monday-Saturday 9- 7 pm & Sunday 9 - 6 pm