edible seattle | Spring 2025 33 For the farmer cheese filling: 1 cup farmer cheese or goat cheese ¼ cup kefir cream or sour cream 1 tablespoon chopped chives Salt, to taste Fresh lemon juice, to taste To make the filling: Mix all the ingredients in a bowl until well combined, then adjust seasoning with salt and a squeeze of lemon juice. Transfer the mixture to a resealable plastic bag or piping bag before use. For the onion jam: 2 medium Walla Walla sweet onions, thinly sliced 2 tablespoons sugar 2 tablespoons brandy ¼ cup white wine Salt, to taste To make the onion jam: In a large skillet over medium heat, cook the sliced onions until deeply caramelized, about 20–30 minutes, stirring occasionally to prevent burning. Add the sugar, brandy and white wine, and cook until the liquid has mostly evaporated and the mixture is thick and jammy. Season with salt to taste. Let cool and store in a jar or resealable piping bag until ready to use. For the cookie batter: 2 cups all-purpose flour 1 teaspoon salt 2 tablespoons sugar 4 large eggs 2 cups whole milk 2 quarts vegetable oil, for frying To make the cookies: In a large bowl, whisk all the ingredients together until smooth, or use a hand blender for a smoother batter. Let the batter rest for 10 minutes before frying. In a high-sided pot, heat oil until about 350°F. Heat a rosette cookie iron in the hot oil for 1–2 minutes, which will create the cookies’ hollow insides, and prevent sticking. Dip the iron into the batter just to the top of the mold (don’t fully submerge the mold in the batter or it won’t release), then fry in hot oil until the cookies are crisp and golden brown, 1–2 minutes. Using a slotted spoon, remove the cookies from the oil and let them cool on paper towels. To assemble the cookies: Pipe the farmer cheese and onion jam fillings into the cavities of each rosette cookie. Serve immediately and enjoy! Atoma is probably most known for one dish: the rosette cookie. Delicately fried cookies stuffed with a savory filling, the small offering is so popular that Chef Johnny Courtney can’t take it off the menu. Guests are often ordering it for a starter and then again for dessert.
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