April 25, 2010
Rustic Strawberry Turnovers
I finally broke down and did it. Bought strawberries. I’ve been eyeing them for a month, ever since they appeared stacked on an island in the center of the produce section. I’d glide past, knowing full well they’d look a wee bit premature, a little white, a little pale. Not yet. And so it was another round of apples and oranges. But then last week, I caved. Vibrant red, not a speck of white, healthy tops. Petite. None of those strawberries on steroids.
They made their way into these rustic strawberry turnovers for a dinner party. I capitalized on the rustic. I kind of sort of obsess over making food, desserts in particular, look perfect. This is a function of my (occasional) type A personality. But when you know that these are meant to be rustic, you won’t freak out when you spy them splitting and spitting in the oven. You’ll only partially freak out. For a second. And then you’ll remember they’re rustic, and you’re way too uptight sometimes.
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April 13, 2010
Mexican Chocolate Pudding
There is a scene in the movie Chocolat where Juliette Binoche’s character, Vianne, serves a teacup of hot chocolate to one of the disapproving townspeople (the people of the repressed village are appalled when Vianne opens a chocolaterie during Lent). It appears thick and rich like hot fudge sauce and is spiced with cinnamon and cayenne to bring out the intensity of the chocolate, Vianne explains. After one sip the suspecting woman nearly falls off her chair swooning over the deliciousness of the concoction, embarrassed by her reaction during a period of penance and fasting. It’s one of my favorite scenes, though always leaves me longing for a big mug of hot chocolate and a box of truffles.
Speaking of, a recent craving led me to the pantry where I rummaged for a bag of chocolate chips or a bittersweet chocolate baking bar, usual suspects on the baking shelf. But my search came up short, save a canister of unsweetened cocoa powder and three jars of ground cinnamon (a sign that I need to take inventory more often) which inspired this recipe for Mexican hot chocolate, in pudding form. The addition of cinnamon and cayenne are so intriguing and delicious. I didn’t think it was possible to improve on chocolate.
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March 24, 2010
Peanut Butter Fudge Krispies
I don’t know what possessed me to make these evil, evil things. Rice krispy treats laced with peanut butter and studded with salted peanuts? A layer of creamy peanut butter fudge? And a slathering of dark chocolate fudgy frosting to top them off? Am I really that batty! Clearly these are not yo’ mama’s rice krispy treats. My hips are a bit perturbed. My jeans refuse to speak to me. Fortunately a certain someone doesn’t find these too rich and will be forced to help me eat them. As will anyone I happen to run into this week.
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March 2, 2010
Brown Butter Lace Cookies
I recently paid $8 for a dozen small Florentine Lace cookies (albeit a dozen little gourmet beauties dipped in bittersweet chocolate, but $8 nonetheless). I vividly remember the screaming voices of guilt in my head as I approached the clerk. Oh, Carolyn, seriously? No, really, you can’t be serious. They’re cookies for goodness sake! Go buy another bottle of wine instead. You clearly need a drink. We expected company and my calves ached from standing in the kitchen for the previous two days in preparation. I couldn’t bring myself to bake one more thing, but feared our dessert selection was lacking. I fear not serving a dessert everyone likes almost as much as I fear running out of food. As my mother-in-law-entertainer-extraordinaire might say, people need options! Thus, I rationalized the cookie purchase. Just to be safe, I reasoned. And they were worth it. Worth every penny. Delicious.
I committed to memory their buttery aroma, irresistible crunch and toffee-esque flavor, determined to one day recreate them in my own kitchen, and thus avoid the temptation to shell out nearly ten bucks for a dozen. I was so excited when, this past weekend, these lovelies emerged from the oven. And, dare I say it? I liked them better than the bakery’s.
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February 22, 2010
Chocolate Banana Bread
Saturday was one productive day. I awoke with an abounding desire to brighten up this home. It’s been too dark, cluttered and wintery these past few weeks and we’ve been craving some positive energy. The spring cleaning momentum was in full swing and I had every intention of taking advantage. I swept, dusted and fluffed. He scrubbed, wiped down and polished. I washed, folded and put away. We rearranged, reorganized and repurposed. The sun was shining and as long as I looked out and up (at the clear blue sunny sky) instead of out and down (at the snow piles), I could practically taste April. The kitchen underwent a nice spring cleaning, as well. The cabinets were wiped out, the pantry tidied, the fridge cleared of old forgotten food. And how could I neglect the black hole that is our freezer. Some real gems emerged this month, including soup (I think) with an illegible name and date along with an old, old, old nut roll from last Christmas (as in 2008). On the flip side, a few brown bananas showed their speckled faces. I decided the only thing better than a house filled with the aromas of Lysol and fabric softener is a house filled with the aroma of freshly baked banana bread. Especially one that included cocoa and chocolate chips.
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