Archive | December, 2010

Toffee bars

7 Dec

I hate to say it, but I have just not been in the mood to cook lately.  I’d call these the lazy man’s cookie bars. They are super fast, easy, and you only need a few ingredients- all of which I had in my pantry (except topping, so i left it out). They call these toffee bars- and maybe they are a lot more toffee-y w. the topping.  I think they are sorta more like shortbread w. a slab of chocolate on top.  I love these– and always eat way too many.

A Silver Palate Recipe
2 sticks butter
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla
12 oz semi-sweet chocolate chips
1 cup walnuts or pecans or heath bar, chopped (optional)
2 cups flour

Preheat oven to 350. Grease 9×13 pan. Cream butter and sugar.  Add yolk and beat well.  Sift flour into bowl (first time i ever sifted- don’t know what difference that makes).  Mix.  Add vanilla. Spread into prepped pan. Bake 25 minutes (i took mine out after 20).  Sprinkle on chocolate chips.  Put back in oven for 3-4 minutes.  Take out and spread chocolate w. rubber spatula.  Add any toppings.  Wait until cool to cut.  I put them in fridge to harden the chocolate- and I think these taste better that way.

Thanksgiving Spread

6 Dec

An ode to Jenna- for making the most delicious Thanksgiving Dinner.

The menu included: 2 turkeys- slaughtered by the chef herself, 2 kinds of stuffing- Porkbelly cornbread [maybe the best think ever] and butternut squash and chestnut stuffing, red onions roasted w. pomegranates and orange, brussel sprouts w. apples and a mustard vinaigrette, beats w. a marjoram infused whipped cream and a sweet potato souffle made by Hildy.  Dessert was a pumpkin flan, a derby pie, and almond custard tart w. port soaked prunes.  Beyond delicious.

Sangria

3 Dec

photo courtesy of jess p.

This recipe dates back to the summer- but it was damn good.  A weekend with all your friends… make friday night- let it sit in the fridge over night- and day drink on saturday.  Ah, summer is feeling particularly far away today…. but stay tuned and perhaps i’ll make a winter mulled wine version.

A Bobby Flay Recipe

3/4 cup simple syrup, equal parts sugar and water
2 bottles red wine [we used a boxed wine- called  From the  Tank]
3/4 cup brandy
1/2 cup triple sec
3/4 cup orange juice
2 oranges, sliced into thin round
2 green apples, cored and sliced thin
2 lemons, sliced into thin rounds

Boil water + pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

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