The trick is to smoke the meat and not make the meat smoke
Date: November 05, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The hermits used crystalized ginger, raisins, unsalted butter, cinnamon, allspice, baking soda, molasses, egg, confectioners sugar, orange juice, dark brown sugar, table salt & all-purpose flour.
The first step is to brown some butter.
After about 15 minutes the the butter was browned
The ground cinnamon & allspice were added in and cook for less than 30 seconds until you could smell their aroma.
The all-purpose flour, salt & baking soda were combined & set aside.
The crystalized ginger & raisins were placed in a food processor.
They were processed for 15 or 20 seconds until they were chopped & formed a clump.
The cooled butter/spice mix was added to the the raisin/ginger mix in a large bowl.
Next the molasses, egg & brown sugar were added to the bowl.
The molasses, egg & brown sugar are combined with the other ingredients.
The flour was folded in next & I was left with a very sticky dough which gets refrigerated for a little over an hour to help harden it up for forming.
It's about 75 minutes later & the dough is stiff & workable now. The dough is turned out onto a lightly floured silicon mat. The dough gets divided & is rolled into two 10" logs.
The dough is on parchment paper on a 1/4 sheet pan. Now it is off to the BGE which has been set up for indirect grilling at 350 degrees.
The hermits cooked for 25 minutes.
The hermits are resting until they have cooled to room temperature.
One new wrinkle to these hermits for me was they used a glaze, which I've never had on hermits before. The glaze used fresh orange juice & confectioners sugar.
The hermits are cooled, glazed & ready to eat.
The hermits were cut apart & are served. They were the best hermits I've tasted & I really liked the addition of the glaze. I also loved the consistency which was snappy & crispy like the hermits I remeber growing up. These days hermits are made to be soft & chewy.
These hermits were every bit as good or better than any I've had.
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Hermits are one of my fsvorite desserts. They are a regional treat popular here in New England. They are a thick raisin cookie which taste like a gingerbread man. Lately I've stopped eating them, because the modern version is soft & overly chewy, instead of snappy & crispy. I had high hopes for these hermits since the Cook's Illustrated recipe promised a classic hermit. These hermits were easy enough to make & turned out to be the best hermits I've ever tasted. They had to be relatively easy because these also marked my first stab at cookies. Everyone loved them and they didn't last long at all-always a good sign.
Cook's Illustrated Holiday Baking: Hermit Cookies - Page 8
Indirect Grilled: Using Big Green Egg Kamado Cooker