‘Tis the season to be baking…and I can safely say that flour and butter accounted for at least 50% of my holiday expenses. I love the traditions of holiday cookies – they’re simple, elegant, and nostalgic all at once. As a kid, December was time of homemade cookies and treats, courtesy of Mom…today, I am admittedly a bit crazier than my Mom when it comes to baking. So for this season, I thought would put my obsession towards a good cause. I baked over 300 cookies for a Bake-A-Thon Benefit, and donated all proceeds towards Boston’s Dana-Farber Cancer Institute – I managed to raise $350 for the cause 🙂 I wanted to give all of you a “taste” of this season’s treats…
Here is the first – classic Thumbprint Cookies. I LOVE this cookie…in fact, I can safely say it’s one of my favorites. The cookie itself is not too sweet, and the filling can be basically whatever flavor you choose: strawberry, peach, raspberry, or even boysenberry! They are a cinch to make, and come together in no time – you can choose to either fill them before or after baking (though I prefer the cookies baked with jam, personally). Click HERE to see the recipe for this holiday classic!
These next cookies were quite the surprise – I was dying to give this recipe a try. Yet when I realized they weren’t quite as “holiday-like” as the others, I gave them a minty twice and made Peppermint Brownie Sandwiches. I had some chocolate ganache leftover from a previous cookies recipe, and couldn’t bare to throw it away. So I made these little sandwiches, and sprinkled crushed peppermint candies on top.
The result was a perfect little sandwich of chocolatey goodness with a minty finish. The cookies themselves are quite sturdy, making them perfect for sandwiches. You can basically use whatever fillings you like: Nutella, peanut butter, ice cream…basically let your creativity (or appetite) take flight! Click HERE to see the recipe for these chocolatey little sandwiches!
This third cookie is lovely – they are not too sweet, and totally adaptable based on your own tastes. The original recipe for these Icebox Cookies calls for cranberries and pistachios, but you can pretty much use whatever add-ins your heart desires: pecans, chocolate chips, even rum-soaked raisins! Just be sure to have extra dough prepared, because these little bites go fast – click HERE to see the recipe for these delectable holiday treats!
Every household has its own “soundtrack” for the holiday season – at my own home, you can expect carols and lots of brass music (courtesy of a stepfather, pictured above, who has a true love for all things brass). One of his favorites? German Brass – arguably one of the strongest brass groups out there. Because it was and still is one of his favorites, listening to this ensemble is just as nostalgic for me as holiday cookies. To similarly give you a “taste” of my visit home this holiday season, here is the German Brass performing Antonio Vivaldi’s Violin Concerto in D major, RV 230 (featuring the unstoppable Matthias Höfs). It’s worth saying that it’s in a different key than the original…silly brass players 😉 Whatever your holiday traditions may be, I hope all of you had a beautiful holiday – enjoy the music!
Monthly Archives: December 2012
A Charming and Brilliant Dessert
Exploring what dishes to cook for a meal is always a creative adventure – things can change in the moment, and flavors can complement or even contradict. Yet dessert must be the perfect closing statement – an epilogue of taste and substance that won’t overwhelm…in other words, it can be a challenge. I was invited to make dessert for a dinner party that would have an Indian curry as the main dish, promising spicy and robust flavors. It was mentioned that the hostess has an affection for Mediterranean, so I went with an Olive-Oil Orange Cake with Candied Orange Slices.
For those of you cringing at the thought of baking with olive oil, consider this: olive oil has been used in baking for centuries, serving as the main culinary oil for nations bordering the Mediterranean Sea. It does have a very pronounced taste, which is often why we stick with canola or vegetable oils. Its flavor is also compromised when exposed to higher heat (like deep frying – bad idea). Yet when it comes to baked goods, not only does olive oil impart a lighter texture than other oils, but its possession of Vitamin E helps to maintain a cake’s moist texture and freshness – it’s a win-win situation! This website has substitution suggestions in case you’re dying to try it in one of your favorite cakes…
BUT before you go on an olive oil baking frenzy, take note: olive oil is best used in batters that can complement its fruity taste – citrus is a perfect example. Almond can also work, being a lighter and sweeter nut. While it may seem like it is, this cake is not too sweet. Its heavenly texture and subtle taste will have even the staunchest of dessert-a-phobes cleaning their plates. Click HERE to see the recipe for this showstopper!
As I mentioned, this is not an overwhelming cake – it’s quite charming, and can win over just about anyone. This “lightness” of character was reminiscent of opera buffa (comic opera). One of the most famous and beloved examples is Rossini’s The Barber of Seville – a two act opera buffa that has stood the test of time, and is arguably one of the most popular opera works of all time. Our protagonist is Figaro – a renaissance man who is both charming and ingenious. His “bright” personality is the perfect companion to this lovely dessert – the recording below is the Overture with the Simon Bolivar Youth Orchestra, conducted by Gustavo Dudamel – enjoy!
Sources Cited:
“Baking With Olive Oil Instead of Butter,” The Passionate Olive
“The Barber of Seville,” Wikipedia.com
A Colorful and Beautiful Occasion
When people are falling asleep on your sofa from the dreaded food coma, you know that you’ve hosted a successful Thanksgiving meal. Last year I had 16 people crammed into my apartment…this year there were only 9 of us, and it is was the PERFECT size. The dinner was potluck-style, which resulted in a stunning spread: Parmesan Pumpkin Biscuits, White Bean Gratin, Maple-Roasted Brussels Sprouts, Beef Bourguignon, Salad with Roasted Squash, Truffle Mashed Potatoes, Onion Pancetta Stuffing…swoon. I relinquished the need to make the 20+ dishes I hoped to, and instead invested all of my energy into the main event: the Salted Roast Turkey with Herb and Shallot Gravy.
This was a big bird…which made for some comical “behind-the-scenes” drama (picture a 5-foot person woman to lift this thing…you get the picture). The recipe was quite different from last year’s turkey – rather than soaking the bird in a brine, I used a “dry brine”. In other words, the bird was seasoned with a salt mixture and left overnight – I read multiple criticism on wet brining for its lack of flavor and odd texture (considering the meat has, essentially, been waterlogged). A dry brine is intended to produce a similarly succulent bird while also imparting a more flavorful seasoning in the meat (herbs and zest, in this case).
The turkey was, needless to say, divine – it was full of flavor, quite tender, and (if I do say so myself) really beautiful. You can find the recipe for this gorgeous bird HERE. So now the question on whether or not I stick with this technique or return to the full brine…I’d have to say this newer method has won me for the following reasons:
- Ease of preparation: rather than having to manage a bag filled with COLD, salty water, I was able to season the bird and let it rest on a baking sheet in the fridge (no kitchen sink catastrophe this year, ha!)
- Flavor: while most people opt for smothering their turkey with gravy and/or cranberry sauce, the meat was actually quite good on its own. The multitude of leftover salads, sandwiches, etc. that I’ve been enjoying since Thanksgiving can speak to that.
- Make-ahead items: the stock, herbed salt, and mise-en-place were things I could do WAY before the actual day. This, my friends, is a key strategy to being a successful (and sane) host.
Okay…so I didn’t JUST make the turkey (it’s no secret that I am a little crazy when it comes to hosting…) but I also didn’t make anywhere near as much as I did last year. A stress-free host = the perfect party. One of my 2012 solutions? Appetizers. These don’t have to be fancy – your guests (most likely) won’t have eaten anything all day, so anything edible will do, haha! In all seriousness, give your guests food that will appease their ferocious hunger, while still leaving enough room for the big event. My personal favorite were the Orange Chipotle-Spiced Pecans, which you can find the recipe for HERE! I also had cheeses, sausages, sweet potato bites…to name a few.
If there is one thing I insist on making (other than the turkey), it’s pie. This is where I can really let my creative juices flow, trying new flavor combination and what not. I went for a classic here: Bourbon Pumpkin Pie. I used an actual sugar pumpkin (instead of canned) – the result was a pie with more depth of flavor, and less of that off-putting texture that canned varieties can impart. The crust is one of my favorite recipe – it’s not elegant, but it is SO good. If there is one thing you can rely on in my kitchen, it is always taste over appearance. Click HERE to learn more about this irresistible pie!
Moral of the story? It was a great night – there was more food than 9 people could ever hope to eat, great conversations, and wonderful company (clean-up was another story, but this is a cooking blog…not a Clorox ad). Would I do it again? Absolutely. Would I do it again as soon as next weekend? Absolutely not, haha! What’s truly great about Thanksgiving is its distinction from all other meals – it’s the one time of year that a bountiful feast is merited, and we can celebrate everything that we have to be thankful for.
As I continue to grow and make Boston my home, I realize just how lucky I am to have such wonderful friends and family – their continued love and support make every moment worthwhile. It was this very realization that inspired my musical pairing: Variations on an Original Theme ‘”Enigma”, Op.36, by Edward Elgar – he dedicated the work to his “friends pictured within”. What’s perfect about this pairing is the implication of an actual “variety” – this meal was a colorful assortment of personalities and tastes. From a simple melody emerged this beautiful, fully developed composition consisting of 14 variations. The most renowned is arguably “Nimrod,” which is of course a tearjerker to the “nth” degree. I chose this work not only for its familial genesis (both his wife and friends served as an impetus for its creation) but for its overall multiformity. No Thanksgiving meal should ever feel “dull” or “uninspired”, for it is a meal that brings people together – it embraces diversity. I’ve included two recordings below: the first is with Leonard Bernstein at the podium conducting the first 7 variations, and the second with Daniel Barenboim conducting “Nimrod” (grab those tissues folks…) I hope that all of you had a beautiful Thanksgiving, and were surrounded by loving friends and/or family – enjoy this beautiful work 🙂
Sources Cited:
“Enigma Variations,” Wikipedia.com
THE CLASSICAL KITCHEN 