For me there is no bite of chocolate more satisfying than a truffle. Named after their likeness to the rare underground mushrooms, truffles are simply made of chocolate ganache, chocolate melted into hot cream. The ganache is chilled, becoming malleable, and pieces are formed into balls that truly resemble black truffles. Then the truffles are rolled in cocoa, powdered sugar, coconut flakes, or crushed nuts. They're the perfect little chocolate dessert bites, making them ideal for a party, especially one to celebrate New Year's Eve. Enjoy one with a cocktail or a glass of bubbly, and it's the perfect ending to an evening looking toward a new year filled with hope and prosperity.
These chocolate truffles are very easy to make with no cooking or baking required. Hot cream is poured over chocolate to melt it, and then combined with sugar and pulverized chocolate wafers for a bit of texture. The mixture is then flavored with hazelnut and coffee liqueurs along with espresso powder. After chilling, the truffles are formed into balls and rolled in crushed hazelnuts.
Holiday Goodies
Holiday Goodies
Shortbread Finger Biscuits
One of my favorite treats to have during the holidays is one that I can
enjoy with a hot cup of tea. These traditional Scottish shortbread
finger biscuits are one of those favorites of mine. I come back to the
same recipe year after year, but this time I decided to try something
new. Going on a tip from a Scottish woman to use a portion of rice
flour for a more tender cookie, I instead decided to use garbanzo bean
flour.
I've been meaning to use garbanzo bean flour ever since I
purchased a package some time ago. I had intended to use it for making
Besan Ladoo, an Indian sweet made from gram flour, which is their name
for garbanzo bean or chick pea flour. I haven't had the chance to make
that sweet yet, but I took the opportunity to use the flour for the
first time. It turned out to be a very good idea. I achieved a much
more tender cookie than what I've made in the past. And to gild the
lily a bit, I dipped a third of each finger in melted semisweet
chocolate and then sprinkled it with chopped pistachios. I must say
they turned out great.
Feast of the Seven Fishes Cioppino
In many European cultures, it's tradition to eat seafood on Christmas Eve. My family's Hungarian traditions always had us eating some sort of fried fish or stew. Italians particularly hold this tradition to the
extreme, eating anywhere from 7 to 13 different types of seafood dishes
for dinner. It's called the Feast of the Seven Fishes. The odd numbers
have symbolic meaning in both Catholicism and numerology. Seven
represents the seven sacraments—and sins. In numerology, seven
represents perfection. I find that seafood stews are some of the most
hearty and satisfying of all the fish dishes. One seafood stew that I
find most special is Cioppino, a true Italian-American invention.
Created by Italian immigrants in San Francisco, Cioppino was first made
out of necessity. The Italian fisherman made it for lunch on their
boats with whatever catch of that day. Now Cioppino has become so
famous that it can be found on restaurant menus throughout San
Francisco and beyond. Supposedly the word Cioppino comes from the word
ciuppin, which in the Ligurian dialect means "to chop," since the
seafood that goes into the stew is typically cut into manageable
pieces. But the soup/stew can contain more than just chopped fish.
Clams, mussels, and other shellfish make great additions, rounding out
the wonderful sea flavor of this tomato-based soup.
Dark Chocolate Peppermint Crinkles
My house has been exploding with cookies lately. It’s not a bad thing and I’m certainly not complaining. I love this time of year when baking takes priority over dinner. “Here kids, have a few cookies and a glass of milk, we’ll call it good for a meal.” Just kidding…sort of.
Anyway, dark chocolate and peppermint is a combination that can’t be denied. I love putting it together during the holidays, mostly just to torture myself. I can barely say no to this melding of flavors and it kills me having it around. But this combo is refreshing in a sweet kind of way. You know what I mean.
However, in all truth, I love these cookies. They have hunks of melty chocolate inside, with crunchy sugar on the outside. They are insanely good and I hope you try them. They do not disappoint.
What did we do before Hershey’s came out with all these totally cute looking kisses? Not every flavor is my favorite, but I do really like the candy cane rendition. And they are so pretty.
Espresso Pecan Cookies
The other day my mother asked me, “Of all the things you cook, which one do you love the best?” I replied, “Dessert! All kinds. English trifles. French tarts. Cakes, cupcakes, and cookies.” It was a set up. She smiled and asked with a tilted head, “Cookies?! What kind?!”
So I made her some cookies. She sat and watched me as I played with a recipe, offering suggestions and licking the bowl. Her dog, Maggie, sat on her lap hoping for something to drop.
I made a cookie with an overdose of espresso powder and a subtle amount of finely chopped pecans and I learned so much from it.
First of all, that I absolutely love this recipe and how it turned out.
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