Genevieve Rice, What Are You Baking?

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.


Genevieve Rice is a writer, stand-up comedian and producer of the Snark Show, which features stand-up comedy in a roast format. The next Snark Show is tonight, December 15, at the Ice House Tavern (3855 E. Thomas) and will feature comedians such as Will Novak, Cierra Miranda, Kon Stamadianos, Matt Anderson, Jeffrey Wiles, Teddy Bearskovich, Sean McCarthy, Anthony Desamito, Justin Phillips and Nate Klaer

What are you baking for the holidays this year?

I came across a really intriguing recipe for curry-cardamom cookies that I'm itching to make. I really dig Indian-inspired treats, which are typically only mildly sweet and rather exotic. I'd also like to try making some kind of dessert with olive oil. Brokeass Gourmet, one of my favorite food blogs, recently featured a recipe for mini dark chocolate cakes with olive oil and Himalayan pink salt that I've been desperately looking for an occasion to try out.

Favorite holiday treats?

I guess I don't really have any old stand-by favorites. I'm obsessed with something different every year. I tend to seek out out-of-the-ordinary treats like ginger-chocolate cake. I must say that one of my favorite things about the holidays is that they tend to inspire people who normally don't cook at all to get into the kitchen, often to whip up some fabulous treat that's been in their family for generations. It really brings a tear to the eye when a typical microwave jockey proudly presents his famous candied apples or dark chocolate fudge.

Least favorite holiday foods?

I think we can all agree that fruitcake is pretty vile. Not only is fruitcake terrible, it involves quite a bit of effort to be so, so terrible. Also, I think I've reached my lifetime quota of eggnog. God, it's probably the only thing alcohol makes worse.

Get the recipe for cardamon-curry cookies and learn about Genevieve's chocolate obsession after the jump.

Any food items on your holiday wish list this year?

I've gotten really into gourmet chocolates, like chile-infused dark chocolate. And, of course, I wouldn't mind if Santa put a bottle of a good South American red wine or olive oil in my stocking.

Any food-related New Year's resolutions?

In 2011, I'd like to try infusing some bourbon, probably with espresso or orange. I think that might be the only New Year's resolution I will ever keep.

Recipe: (Slightly modified from a recipe printed on page 197 of Susan Wittig Albert's mystery "An Unthymely Death and Other Garden Mysteries")

• 1 cup butter
• 2 cups brown sugar
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons curry powder
• 1/2 teaspoon ground cardamom
• 1 cup pecans, chopped

Cream butter and sugar together. Add eggs and vanilla and beat until incorporated.
Sift dry ingredients together. Add to creamed mixture, a third at a time. Stir in nuts.
Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least four hours (You can also freeze dough).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake in preheated 350-degree oven until golden brown, 10-12 minutes. Let cookies cool for two minutes on baking sheet, and then remove to a rack to cool thoroughly.

Recipe makes about six dozen cookies.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.