Guest Recipes

I have an incredible weakness for good jam or marmalade, and every so often, I find that my cabinets and refrigerator have been completely overwhelmed by too many jars that I’ve stashed away. In times like these, jam cookies are my friend.

These pinwheel cookies are a version of a Finnish cookie called joulutorttu. The traditional joulutorttu have prune jam inside, but any thick marmalade or jam will work—not jelly though, as it’s too thin. Here, I’ve also upped the ante in the pastry: rye flour adds a bit more wheat-y oomph, and a dash of caraway seeds on top provide a crunch of spice. I experimented with a combination of different marmalades, ranging from an exotically tropical Meyer lemon-guava to a traditionally British Seville orange to an extra bitter grapefruit. All were delicious, and it goes to show that with a good marmalade or jam on hand, the possibilities, at least cookie-wise, are endless.

Rye and Marmalade Pinwheel Cookies
Makes 12-14 4″ cookies


  • 1½ cups rye flour
  • 1 cup all-purpose flour
  • ¾ tsp salt
  • 1 cup  butter, cold
  • 1 tbsp flavor extract (vanilla, hazelnut, or almond)
  • 7 to 8 tbsp water, cold


  • 1 egg yolk
  • 2 tbsp cream
  • 2 tbsp turbinado sugar
  • ½ cup marmalade
  • 1 tbsp caraway seeds

Note: these cookies are best the day they are made, but the unbaked and unshaped dough can be stored for up to 3 days before use.

  1. For the pastry: Combine the rye flour, all-purpose flour, and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be visible lumps of butter—do not overmix!
  2. Form the dough into a rectangle by kneading very briefly. Wrap in parchment paper or plastic wrap, and chill for at least 1 hour, until firm.
  3. Once the dough is firm, roll it out into a large rectangle, about a ⅓″ thick. Fold the short ends over the middle in thirds to form three layers. Turn the dough by 90° and flip over. Repeat the previous steps twice more: roll to rectangle, fold in short ends, turn dough, and flip. Keep the dough cold as you work–if it begins to soften, return the dough to the refrigerator to chill until firm again. Once the rolling and turns are complete, wrap the dough and refrigerate again, about 30 minutes.
  4. For cookies: Preheat oven to 400°F. Prepare two baking sheets lined with parchment paper. Set aside.
  5. On a lightly-floured surface, roll out the dough until about ⅛″ thick. Cut out 4 x 4″ squares and slit each corner diagonally, ending about halfway to the center, like an “X” through the square without the lines meeting in the center. Or use a pinwheel-shaped cookie cutter. Place the squares on the baking sheets, allowing about 1-inch between each cookie. Return to the refrigerator to chill if the dough has softened.
  6. Whisk to combine the egg yolk and cream. Brush the squares with egg wash, and sprinkle lightly with turbinado sugar. Spoon about a teaspoon of marmalade in the center of each square. Fold a cut corner of the square into the center, pressing the pastry down firmly to make sure the corner sticks. Repeat with alternating corners to finish the pinwheel shape. Sprinkle lightly with caraway seeds.
  7. Bake one sheet at a time for 15 – 18 minutes, until the tops are golden brown. Keep the unbaked cookies chilled. Remove from the oven and let the tray and cookies cool completely on wire racks before removing the cookies.

{Recipe and Photos by Stephanie Shih for Anthology Magazine}


I have mixed feelings about sharing today’s Guest Recipe from Erin Gleeson of The Forest Feast—the recipe looks amazing, but I am sad it’s our last installment with Erin. Over the last four weeks, she’s shared delicious recipes for Sesame Edamame SaladRoasted Potato Green Bean Salad, Pesto Deviled Eggs, and this week, a Butternut Apple Tart. It’s been such a pleasure hosting her recipes here. Thanks for all the inspiring recipes, Erin!

Butternut Apple Tart

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. Bon Appetit! —Erin


1 pie crust (store bought or homemade)
1 onion, sliced
butter or olive oil
1 tbsp chopped rosemary
1 c ricotta
1 egg
2 apples, sliced into thin circles
1 butternut squash, peeled and sliced into thin circles
olive oil
sea salt

Preheat oven to 350°. Caramelize the sliced onion in a bit of butter or olive oil over medium low heat. Boil the squash slices for 5 minutes to soften them. Form crust in pie plate. Combine caramelized onion, chopped rosemary, ricotta and egg, and spread on the bottom of the pie crust. Layer alternating apple and butternut squash slices over the ricotta layer. Before baking, drizzle with olive oil and sea salt. Garnish with rosemary. Bake for 30 minutes.


This week we’re continuing our Guest Recipes series with Erin Gleeson of The Forest Feast. (She’s already shared two excellent recipes: Sesame Edamame Salad the first week, and last week, Roasted Potato Green Bean Salad.) This week she’s got a little side that would be a perfect accompaniment to a dinner with friends: Pesto Deviled Eggs. Thanks for this inspiring idea, Erin!

Pesto Deviled Eggs

What’s better than a good ol’ fashioned deviled egg before dinner with a cocktail!? These are especially fun to make when entertaining. The pesto adds some unexpected flavor and the avocado adds creaminess in lieu of the usual mayo, making this version a little lighter. Garnish with a bit of coarse black pepper and a pinch of shaved parmesan. Cheers! —Erin


6 hard boiled eggs
1 ripe avocado
2 tbsp pesto
Parmesan cheese

Peel the hard boiled eggs, cut them in half and remove the yolks. Combine the yolks from 2 of the eggs (discard the rest), the avocado and the pesto. Mash together and spoon into the eggs. Garnish the eggs with a little pepper and Parmesan cheese.

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Last week we started a new Guest Recipes series with Erin Gleeson of The Forest Feast. (If you missed it, be sure to take a look at her Sesame Edamame Salad.) This week Erin is sharing a hearty, roasted potato and green bean salad that I can’t wait to try. It’s loaded with cilantro, but I love her suggestion of trying it out with different herbs. Thank you, Erin!

Roasted Potato Green Bean Salad

I love that this salad has both roasted and raw elements. The heartiness of the roasted potatoes and garlic is complemented by the crunchiness of the fresh green beans. I love cilantro, and add a lot to make it more green and leafy feeling. (You could substitute basil if you’re not a cilantro lover!) This is great on its own or alongside a main dish. Enjoy! —Erin


1 bunch cilantro, chopped
40 mini potatoes
10 cloves of garlic, peeled
olive oil
salt & pepper
2 c chopped green beans

Roast mini potatoes and whole garlic cloves with olive oil, salt & pepper in a 450° oven for 25 minutes. Toss roasted potatoes and garlic with fresh chopped green beans, cilantro and a splash of olive oil and vinegar.


For the month of September, we’ll be featuring another Guest Recipes series; this one is coming from photographer and blogger Erin Gleeson, who runs the site The Forest Feast. Erin recently relocated from New York City, where she worked as a food photographer, to a cabin in Northern California. Inspired by the beautiful light and woodsy atmosphere of her new home, as well as her California produce laden CSA boxes, Erin began documenting her culinary adventures through photography, hand-lettered recipes, and beautiful watercolors in what has become The Forest Feast. In the coming weeks, she will be sharing four recipes centered on seasonal veggies. I hope you’ll enjoy them—they are a real treat. Thanks, Erin!

Sesame Edamame Salad

Growing up, my family was vegetarian. I do eat a little meat once in a while now, but most of what I cook at home is vegetarian. I am always looking for different sources of protein beside tofu, and edamame is a colorful, tasty option. Paired with crunchy sunflower seeds and creamy avocado, this simple salad has some great textures. The mild flavor of the mozzarella cheese lets the sesame soy dressing shine and the scallions add a nice kick. This salad is relatively filling and works beautifully for lunch or as a side with dinner. I served it at a BBQ recently and it was a hit! Bon appetit! —Erin


2 c cooked edamame beans
1 avocado, cubed
1 c mozzarella balls
5 scallions, chopped
1/4 c sunflower seeds
1/2 bunch cilantro, chopped


1 1/2 tsp sesame oil
2 tbsp olive oil
2 tbsp soy sauce

Toss all ingredients and enjoy!