Let Them Eat Candy

Welcome back from the weekend.  I hope you had some good rest time and did something fun.  I went to see Skyfall, the new James Bond movie.  Loved it.

Almond Buttercrunch

At holiday time I like to make candy.  There is something about using a candy thermometer that attracts me.  I like the chemistry of the whole thing.  Anyway, I like to make candy to give as gifts.  

I shared the recipe for Almond Buttercrunch here.

If you walk into a Williams-Sonoma store this time of year you will probably be offered some of their famous Peppermint Bark.  You can easily make this yourself.  The recipe is right here.  Just be sure to use high quality bar chocolate and not chocolate chips or the white and dark chocolate layers will separate.  Be sure the first layer cools for 10 minutes before topping with the white chocolate layer.

All ready to give as a hostess gift.

Even the cookies I made have candy in them.  I used this recipe substituting a bag of holiday colored M&M's in place of the semi sweet choc chips and Reese's Pieces candies.

I made salted caramels as well but they need to cool before I can cut and wrap them.  I'll show you another day.

Happy Monday

Key Lime Martini

Ah, the weekend.  Time to relax a bit, and indulge a bit.  

How about a Key Lime Pie Martini?  

I had my first key lime pie martini at the Abaco Inn (Bahamas) earlier this month.  I promised I would share a recipe for this flavorful rich drink.

Ke Ke is a key lime flavored cream liqueur and "key" to making this martini.  Rimming the glass with crushed graham cracker gives an even more authentic taste to the drink.  Just rub a cut lemon around the rim of the glass and then dip the edge in the crumbs.

Combine 

• 1 1/2 oz Ke Ke key lime liqueur
• 1 1/2 oz vanilla vodka
• 1/3 oz Rose's lime juice
• 1/3 oz fresh lime juice
• 1 1/2 oz half 'n half 

Shake with ice in a cocktail shaker, strain and pour into graham cracker rimmed glass.

A Key Lime Pie Martini is a rich, dessert-like drink.  It is something you sip, not gulp.  I prefer it as an after dinner treat.

A tray of these martini shots would be fun for a holiday party.  

Have a wonderful weekend and see you on Monday.

Chile-Lime Cashews

I've been testing new recipes for our annual holiday party.  After a few misses, I've got some hits.  This recipe for Chili-Lime Cashews is a winner.

Chile-Lime Cashews

I always serve spiced nuts at my party and I was looking for something new.  Often times spiced nuts include brown sugar or something to make them spicy-sweet.  This recipe is spicy without being "too hot".  The recipe calls for kaffir lime leaves as well as lime zest which is a nice balance with the dried chilies.  

This recipe is simple to put together.  Combine raw cashews with chiles, kaffir lime leaves, kosher salt and ground ancho chilles.

Kaffir lime leaves can be a bit hard to find.  I was able to purchase the dried leaves but if you can find the fresh leaves, do so.  Check Asia markets for the leaves.

A combination of melted butter and vegetable oil binds the spices to the nuts.

Spread the nuts on a baking sheet and roast for 20 minutes.

When the nuts have cooled, toss them with some freshly grated lime zest to really wake up the flavor.

A simple, savory treat to nibble with a beer or glass of wine.

Makes 4 cups:
4 cups raw cashews
15 dried chiles de arbol
10 kaffir lime leaves, cut into 1/4" slices (if dry, crumbled)
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles
2 tablespoons finely grated lime zest

Preheat oven to 325 degrees F.  Combine all ingredients except lime zest and toss to coat.  Spread nuts on rimmed baking sheet and roast, stirring occasionally until cashews are evenly toasted, about 20 minutes.  Let nuts cool completely and then toss with lime zest.  Serve.  Nuts can be made 2 days ahead and stored in airtight container.

All That Glitters

The holidays are certainly one time of the year to bring out the bling.  Anything that glitters, glimmers, shines or shimmers is fair game.  But, a little goes a long way.  Use gold for a POP of sparkle, it will be more outstanding that way.  Here are a few of my picks.

All that glimmers...shoes by spiralstyle 

Ukala wool boots / Kate Spade glitter pumps / Diane von Furstenberg strappy heels / Jimmy Choo glitter pumps / TOMS black flat, $64 / Flat shoes / Kate Spade

All that glimmers...beauty by spiralstyle 

Lulu Guinness glitter handbag / Shimmer eyeshadow / Shimmer eyeshadow / Yves Saint Laurent lip stick / rms beauty / Burberry beauty product / NARS Cosmetics gold nail polish, $40 / Topshop metallic nail polish / Metallic gold nail polish / RMS Beauty Cream Eye Shadow Lunar / Smashbox lip gloss

All that glitters..home by spiralstyle 

Snake Gold Christmas Plate Charger / FORNASETTI 'ROSINI' set of 6 plates, $1,805 / Votive Cups - Set of 12 / Decorative Pillow 18 x 18 Gold / Coro Glassware Set of 4 / Soiree 8" Plate / Versace Arabesque Mug with Handle, $160 / Gold Flatware 5-pc. Set / Lazy Susan Coral Candleholder Gold

Bespoke: Box of Awesome

Not long ago, a box was delivered to the house.  

Bespoke Post

I didn't recognize the box as anything I had ordered.

The writing on the box called it "Box of Awesome".  I opened the box and it was awesome.  Had someone sent us a gift?  Hubby came home and said, "Oh, I subscribed to this.  Saw it in Details magazine.  The Bespoke Post is a men's subscription service.  Each month a "box of awesome" arrives.  The value of the box is around $70 but the price is $45...if you decide to keep the box.  You may return that month's selections if it is not something that interests you.

The selections are not sample sizes but full-sized and theme based.  This box was a "spread worthy of a king".

The foundation was a slate cheese board.  

Oil and vinegar imported from Italy.

A pork sausage.

Spanish smoked okra.

A sweet treat of Burbon Brittle. 

 A gift card for the online store, Caskers.com was also included toward the purchase of an artisanal spirit.  Add a bottle of red and some good bread and you are ready for some good eating.

• Last month, the box contained 6 pairs of very cool, colorful, men's socks. Also included were two very significant gift cards for men's haberdashery.
• The theme next month is cocktails.

If you are interested in receiving a "box of awesome" or sending the subscription as a gift to someone, check it out by clicking here.  This may just be the solution for that guy that is impossible to buy for.

Monday Musings

Welcome back from the holiday weekend.  

I hope your Thanksgiving was "food and fun filled" as well as relaxing.  

After a hectic week and a full day of cooking on Thursday, I took great delight in purging the condo of all autumnal decor on Friday.  This was followed by a thorough cleaning and then setting the holiday mood with lights and trimmings.

Winters are quite gray here in Michigan and I decided to go with lights.  Rather than attaching lighted garland to the railing, I spread the greenery along the edge of the loft under the rail.

It's beginning to look a lot like Christmas!  

Feels cozy inside...let it snow, let it snow, let it snow.

Have a wonderful week.

Warm Chocolate Tarts

Chances are, pumpkin pie will be served at most thanksgiving dinners.  Chances are also good that half of the guests don’t like pumpkin.  An alternative is needed.  Tradition would probably dictate apple or pecan pie but how about chocolate?  Certainly chocolate is not your typical Thanksgiving dessert alternative but undeniably a tempting choice.  

image  a borrowed image since I have not baked mine yet

I am offering a decadent, do-ahead, crowd-pleasing, award winning, EASY chocolate dessert.  You may know warm chocolate tarts as molten chocolate cake or lava cake.  No matter what you call it, this dessert is exceptional.  

Mousse like consistency...this is ready for the freezer

I made this dessert on Saturday and put the ramekins of unbaked batter into the freezer where it will remain until 22 minutes prior to serving.  You see, the trick to the molten cake center is to take the frozen ramekins straight from the freezer to the preheated oven and baking the frozen batter just until the edges are set.  Then the half baked cakes are allowed to set on the counter for just 10 minutes before being inverted onto individual plates for serving.  

borrowed image

A scoop of ice cream or a dollop of whipped cream enhances the dark, rich tarts and a beautiful berry or two completes the visual seduction.

So where is my photo of the completed dessert to tempt you?  Well you see, soon after I popped my ramekins into the freezer I began to enter the recipe into a blog draft for future posting.  As I finished typing the recipe I realized that I forgot to add the baking powder.  So, I defrosted the individual ramekins, scooped out the batter, got out my mixer and then added the forgotten ingredient.  Back into the little cups and into the freezer where they are awaiting their bake-off Thanksgiving Day. I had to catch a plane for Philadelphia and didn't have time to bake one of my tarts to show you.   

Here is the recipe.  Be sure to take your time beating the ingredients until they reach mousse consistency.  AND don't forget the baking powder.

4 oz bittersweet or semisweet chocolate, chopped
1 1/2 oz unsweetened chocolate, chopped
10 tablespoons (1 1/4 sticks unsalted butter)
1/2 cup plus 2 tablespoons sugar
3 large eggs, room temperature
1/2 cup plus 2 teaspoons flour
1 1/2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder

Lightly butter 6, 1 cup souffle dishes/ramekins.  Melt both chocolates in top of double boiler over barely simmering water stirring until smooth.  Add butter and sugar and stir until butter melts and sugar dissolves.  Transfer to large bowl.  Add eggs, then flour, cocoa and baking powder.  Using electric mixer, beat until mixture thickens to mousse consistency, about 8 minutes.  Divide mixture among prepared dishes.  Cover with plastic wrap and freeze for at least 3 hours.
Position rack in center of oven and preheat to 375 degrees F.  Peel plastic off frozen dishes.  Bake until edges are set and centers are still moist and shiny, about 11 minutes.  do not over bake.  Cool exactly 10 minutes and then invert 1 dessert onto each plate.  Serve warm with ice cream, or whipped cream if desired.

Have a wonderful Thanksgiving.  

Shop 'til you drop on Friday and I'll see you on Monday.