Almond and orange biscotti dipped in dark chocolate
Yes, I have finally started the Christmas baking and I finished today. Now I can start posting the results. We’re starting with a cookie I dreamed up last night. I wanted an almond biscotti but I wanted it to be just a twist different and to be the perfect accompaniment to a Latte. I took a recipe that I found on epicurious.com and made a few changes and really came up with a knock-out cookie. I hope to have some time soon to enjoy it with a Latte. Here’s the recipe:
Almond and orange biscotti dipped in dark chocolate
Adapted from a recipe for Honey and Almond Biscotti found on epicurious.com
2 1/2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
2 tablespoons honey
2 tablespoons orange rind, grated super fine
1 teaspoon vanilla
1 teaspoon almond extract
1 cup almonds, lightly toasted and rough chopped
2 teaspoons cinnamon
Preheat oven to 375F. Combine dry ingredients, combine wet ingredients. Combine the two together. The dough is really loose. Pile it into two piles on a parchment lined cookie sheet. The piles should be rectangular in shape, about 9 - 12 inches wide and 4 inches tall with a depth of an inch or so. This is best accomplished with damp fingers smushing it into place. Bake about 20 minutes or until golden brown. Remove from oven and reduce the temperature to 325. let the logs rest on the cookie sheet for 10 or 15 minutes then slice into 1/2 inch slices. Put the slices back onto the cookie sheet and bake again for another 10 minutes or so. I like mine really crunchy so I baked them for 15 minutes. Remove, cool on a rack and when they are fully cooled dip the edge in melted semisweet chocolate. I put mine in the freezer to firm up after I dipped. Enjoy.
Christmas pudding pudcast
Wasn’t that a lovely pudcast? If you’re reading this from the rss feed and you didn’t get the video you’ll want to go the blog site. In the meantime, here’s some background information. Please read this using your British accent dearie.
My daily trolling for news and information often includes The Daily Mail website. Today I found this article about Marguerite Patten and the traditional Christmas pudding. Ms. Patten’s career spans over 60 years as a food writer and celebrity chef. She began before WWII when only a quarter of British households had refrigerators. She was the BBC’s first television chef and she has written over 165 cookbooks. Now at the age of 91 Ms. Patten appears in this podcast about how to make a Christmas pudding in your microwave. Apparently the Brits have neglected making their own puddings and have resorted to (gasp!) store-bought.
Christmas pudding is a steamed pudding containing dried fruit, nuts, suet, and brandy, rum, or whiskey. Traditionally, Christmas puddings were wrapped in a cloth and hung from a hook for five weeks prior to the holiday. Today they are often made in bowls or purchased at the grocery or luxury shop. Christmas puddings were usually made the Sunday before the start of Advent and the day became known as “Stir-up Sunday.” Every member of the household would give the mixture a stir and make a wish. Small objects such as coins, wishbones, thimbles, and anchors were often included in the puddings to bring good luck. The pudding is served with a sprig of holly as decoration and then its doused in brandy and set aflame. Its served with hard sauce, brandy butter, or rum butter.
What’s not to love about that dearie? A pudding hung on a hook for 5 weeks, filled with small objects including coins and a bone, and more booze than you can imagine, garnished with a poisonous plant, then set on fire and served with a side of…more booze. Let’s face it, if you don’t set yourself on fire, choke, or die, you’ll merely be drunk enough to wish you had.
Is anyone out there making Christmas pudding? I’ve always wanted to make Laurie Colwin’s Black Cake but I can’t seem to remember to start it early enough in the season to actually have it. Besides which, the Genius Husband absolutely abhors alcohol based desserts served with a side of alcohol. I may make my favorite date-nut pudding if I can find the recipe. I think my mum may have it (yes I am still talking with a British accent).
How come we don’t have similar traditions in this country? What’s wrong with us? We have no Christmas pudding, no boxing day, no Queen’s message, and no Ms. Patten. At any rate Ms. Patten is a real gem and I wish her a Happy Christmas. But someone should tell her that she forgot to add the booze.
Nothing wrong with a little self love
Vanessa at Vanesscipes did a tangy yogurt soup not too long ago and I really wanted to eat it but knew that the boys might not like it. I also agree totally that cooking is love. I know for a fact that when my motives are centered on love my food is excellent. But when I try my hand at something and my heart isn’t in it I am fated to disaster. Also it usually takes at least a week to work the bad mojo off of me and my kitchen.
So today I practiced a little self love. No you do not have to avert your eyes…it’s not like that! I made a tangy yogurt soup all for myself. I’ll admit I didn’t follow Vanessa’s recipe but I certainly did follow my heart. It warmed me through and through with its vindaloo love and I certainly am a happy, well loved girl. Here’s the recipe for my version:
Tangy Yogurt Self-love Soup
2 shallots, chopped
1 clove garlic, chopped
2 small potatoes, diced
1 small green pepper, diced
1 chicken breast, diced
1 cup chicken stock
1/4 cup of Penzeys Vindaloo Seasoning
1 quart yogurt (I used whole milk)
Salt
Cashews
Jalapeno, sliced
Soften the shallots and garlic in some oil over medium low heat. Add the vindaloo, and heat it up a bit, add the chicken and cook it until it browns a little, add the potatoes and the chicken stock, put a lid on it and cook it for 5 minutes on medium. Then add the green peppers and the yogurt, stir it well, bring it back up to heat and taste it for salt. Serve it with jalapenos and cashews afloat in its tangy, spicy goodness. This actually makes enough for more self-love later…aren’t you lucky?
And now you know that two Vanessas are better than one.
