Newark chef takes Girl Scout cookie to new level

Graham Reese, 28, originally from Seaford, went to the Baltimore International Culinary College and after working in a Baltimore restaurant for a while, came to Caffé Gelato on Main Street in Newark as executive chef. The Caffé serves Northern Italian cuisine.

In January, the Caffé competed against 16 other regional restaurants in making desserts out of Girl Scout cookies. Reese presented a Girl Scout cookie Samoa biscotti. The dessert was judged on taste, creativity, presentation and effective use of the cookies. The Caffé will support the Girl Scout cookie program by featuring the dessert until the end of February.

SAMOA BISCOTTI
Heat oven to 375 degrees. Grease a cookie sheet and combine the following:
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
In a separate bowl blend the following on medium speed:
1/4 cup canola oil
1 1/4 cups sugar
2 large eggs
2 large egg whites
1 teaspoon lemon zest
1/2 teaspoon orange liqueur
1 teaspoon vanilla
Also needed:
1/2 box Samoas, crushed

Stir flour mixture into the liquid until smooth. Knead in crushed Samoas. Shape dough into two 11-by-1 1/2 -inch logs and place on cookie sheet. Bake for 25 minutes. Let cool and cut into È-inch slices and bake on each side for 10 minutes. Let cool. Can be served with ice cream or eaten alone with hot cocoa, coffee or tea.

By DONNA WILSON
The News Journal

Originally published February 20, 2002 in The News Journal
Copyright ©2002 The News Journal
Reprinted by permission