As I've said before, culture's all about food. I can't think of the Holidays without thinking of food.
For Thanksgiving we make appetizers with a theme. Like last year we drew states in the union and made something from that state... Since popcorn is the official snack food of the great state of Illinois and Cracker Jack was introduced at the World's Fair in Chicago, I made caramel corn (still looking for the pic...).
Ha! Found it!!
Those who know anything about Hawaii know SPAM is a big deal there. I did some research an apparently a new favorite at luaus is corn chowder... so I added some SPAM. :) Who knew?
I took second and third place in the Thanksgiving cook-off. :) I can't remember which was which... Later in the day we did eat a full Thanksgiving dinner and I was so full I could barely move.
Christmas brought more food. :) I made a chocolate torte. Having never made one of these bad boys before, I didn't know what to expect and let me tell you, those recipes don't tell you everything. First off, that whole "gently fold" is a crock. How are you supposed to "gently" mix hot chocolate sauce with air-whipped egg whites... until "incorporated?" Gently. Yeah. I know.
So, you bake it and it looks awesome.
Then...
Like a souffle, it falls. And it's supposed to I found out after I googled the issue in a panic. However, the plan was to pour a sexy ganache over it. Now what?
That's right - I flipped that sucker upside down. :) I made a strawberry puree reduction and whipped cream. This cut the richness of the torte and chocolate ganache. It was awesome. I might have baked the cake a little long as it was a bit crumbly - but no one complained. :)
If I do it again, I will make a mousse and fill the middle (keeping the torte right side up). I would do the puree reduction again as that was a great addition. I love making the ganache... but I found another use.
As it turns out, people rather like to receive chocolate truffles for Christmas. I covered them in toasted walnuts and coconut, powdered sugar, cocoa and cinnamon.
This holiday season was hands-down one of the best I can remember. I was with those I love and who love me... and I cooked.
For Thanksgiving we make appetizers with a theme. Like last year we drew states in the union and made something from that state... Since popcorn is the official snack food of the great state of Illinois and Cracker Jack was introduced at the World's Fair in Chicago, I made caramel corn (still looking for the pic...).
Ha! Found it!!
I took second and third place in the Thanksgiving cook-off. :) I can't remember which was which... Later in the day we did eat a full Thanksgiving dinner and I was so full I could barely move.
Christmas brought more food. :) I made a chocolate torte. Having never made one of these bad boys before, I didn't know what to expect and let me tell you, those recipes don't tell you everything. First off, that whole "gently fold" is a crock. How are you supposed to "gently" mix hot chocolate sauce with air-whipped egg whites... until "incorporated?" Gently. Yeah. I know.
So, you bake it and it looks awesome.
If I do it again, I will make a mousse and fill the middle (keeping the torte right side up). I would do the puree reduction again as that was a great addition. I love making the ganache... but I found another use.
This holiday season was hands-down one of the best I can remember. I was with those I love and who love me... and I cooked.
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