Caryn Antonini and the Language of Food

“The table becomes the bridge to our cultures.” Caryn Antonini

My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food

After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of France. We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS.

Here’s a look at our video chat:

Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates.

Caryn emphasizes the importance of sharing one’s heritage through family recipes and to make the time to sit down with others to share a meal.

Here is her family recipe for Springerle Cookies.

Springerle Cookies

These beautiful, traditional anise flavored cookies originated in Germany many centuries ago, made of a few simple ingredients and shaped with wooden or clay molds. My Danish grandmother used to make these cookies every year at Christmastime and send in large silver tins.    

Ingredients:

4 eggs

1 lb (about 4 cups) sifted confectioner’s sugar

20 drops anise oil

4 cups all-purpose flour, sifted

1 teaspoon baking soda

Crushed anise seeds

With a hand blender, beat eggs until light. Gradually add the sugar and continue to beat on high speed for about 15 minutes or until mixture resembles soft meringue. Add anise oil. 

Sift together flour and baking soda. Gradually blend into the sugar mixture on the lowest speed. 

Cover the bowl tightly with aluminum foil or plastic wrap for 15 minutes – this allows for easier handling.

Divide dough into thirds. On a lightly floured surface, roll each piece into an 8-inch square, a little more than ¼ inch thick. Let stand for 1 minute. Dust springerle rolling pin or mold with flour. Roll or press hard enough to make a clear design. With a sharp knife, cut the cookies apart at the seams. Place cookie shapes on lightly floured surfaces. Cover with a dishtowel and let stand overnight. 

Preheat oven to 350F

Grease cookie sheets and sprinkle each with 2 – 3 tablespoons crushed anise seeds. Brush excess flour off the bottom of cookies. With a finger, rub the underside of each cookie with cold water and place on cookie sheets. Bake at 300F for 20 minutes or until cookies become a light straw color. 

Enjoy!

What are some of your favorite family recipes?

Savor the day!

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