Similar to eggnog, but flavored with coconut, lime and almond, this Haitian holiday beverage is traditionally served on New Year’s day.
2 cups sugar
¼ cup water
3 cinnamon sticks
1 liter dark or spiced rum*
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
15 oz. cream of coconut (not coconut milk)
2 Tablespoons vanilla extract
1 Tablespoon almond extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
Zest of two limes
Combine sugar, cinnamon sticks and water in a saucepan and place on low heat. Allow sugar to fully dissolve and make a simple syrup. Remove from heat and cool.
Whisk rum into cooled syrup. Combine condensed milk, evaporated milk and coconut cream. Vigorously whisk milk mixture into rum in a steady stream to avoid curdling. Add extracts, spices, and zest. Set aside of two hours to allow flavors to meld.
Strain through a fine mesh sieve. Pour into glasses, garnish with additional nutmeg and serve. Cremasse can be served cold or room temperature – I prefer it cold.
*Dark rum allows the almond extract flavor to come through while spiced rum compliments the cinnamon and nutmeg.
Yes, I’ll admit it – I’m a bit of an Anglophile. And, with the holidays just around the corner, I don’t simply dream of a white Christmas, but a Dickensian one. I imagine a holiday with Victorian carolers strolling snow-covered cobbled streets, a cozy Cotswold cottage lit with candles and scented with crackling roast goose and steamy figgy pudding, pulling Christmas crackers with family and friends around the table, and nibbling treats like these very British Eccles cakes.
The Eccles cake may have been created about 20 years before Dickens was even born, yet these are just the type of sweetmeat I imagine gracing Mr. Fezziwig’s overladen Christmas Eve party table.
An Eccles cake is a small, heavily spiced pastry filled with currants and candied orange peel wrapped in a flaky (rough puff) pastry. The origins can be traced to the town of Eccles, formerly within the Lancashire boundary, but now a suburb of Manchester. Weights are in grams, nodding to their British origin.
Stir together all filling ingredients in a small bowl. Microwave for 45 seconds to 1 minute until butter is melted. Cover and set aside for the flavors to meld and currants to soften. Refrigerate. Once cold, the filling should bind together without extra liquid. Drain if necessary.
Pulse flour, salt and butter in a food processor until butter pieces are pea-sized. Gradually pulse in about 100-125ml cold water until mixture comes together into a dough. Do not overwork.
Roll out the pastry on a lightly floured surface into a rectangle three times as long as it is wide. Fold the top third down into the middle, then the bottom third up over the top, then rotate the pastry 90 degrees so the fold is now vertical. Roll out again and repeat then wrap in cling-wrap and chill for 20 minutes. Repeat the rolling, folding, rotating, rolling and folding one more time. Chill for an hour.
Roll the pastry out on a lightly floured work surface a little thicker than 1/8th of an inch, then cut out rounds about 3 ½ inches wide. Put a half-tablespoon of filling in the center of each, then dampen the edges of the circle and bring the edges into the middle, pinching together to seal well. Put on a baking tray smooth side up, and squash slightly until flattened. Repeat with the rest and chill for 20 minutes.
Preheat the oven to 400 F. Remove pastries from refrigerator, brush with egg white and sprinkle with turbinado sugar. Cut three slashes in the top of each and bake for about 20-25 minutes until golden and well-risen. Allow to cool before eating – the filling will be hot.
Until I moved into this neighborhood, I wasn’t a huge fan of Halloween – love Christmas, love Thanksgiving, but I considered Halloween to be one of the lesser holidays – like President’s Day. Of course, I only assigned it its second-class designation after I outgrew trick-or-treating. However, Halloween is a big event around here. In my old neighborhood, we were lucky to see two or three kids all night. This place is hoppin’. We get large gaggles of costumed candy beggars throughout the night. It’s fun and festive and I can’t imagine shutting the drapes, turning off the lights and not partaking.
It takes eight bags of candy to ensure I’ll have enough to last the night. Eight bags purchased the week before the actual holiday. Eight bags of Reese’s, Jr. Mints, Twix, Paydays and Almond Joys stashed in my pantry…texting me for a booty call each night until the 31st saying, “just eat a few of us; we’re fun sized; we won’t side-track your diet.” Yeah, right.
I have no will-power and the recent tightness of my jeans is a physical reminder of that fact. If there’s sinful food in my house, it goes in my mouth. Eight bags of my favorite candy is a feeding orgy I don’t want to participate in this year. So, as counter measures, I’m waiting until the very last second to buy candy. I also made these slightly sweet, salty, spicy almonds for my personal snacking pleasure, ensuring I keep my fingers out of the candy bowl.
I used the nuts and spices I had on hand, but feel free to substitute your favorites.
4 cups raw nuts (I used almonds)
½ cup sugar
2 teaspoons salt
1 ½ teaspoons assorted spices (I used 1 teaspoon Chinese 5-spice, ⅛ teaspoon cardamom and ⅛ teaspoon urfa chile for heat)
1 egg white, beaten
Flaky sea salt, such as Maldon (optional)
Preheat the oven to 300° F. Line a rimmed baking sheet with parchment or a silicone mat. In a small bowl, whisk together the sugar, salt and spices. In a large bowl, beat the egg white until frothy. Add the nuts and spiced sugar to the egg whites and stir until nuts are evenly coated. Spread out the nuts on the baking sheet and bake for about 25 minutes, stirring occasionally, until browned.
2.Remove from the oven, sprinkle with sea salt (if using) and allow the nuts cool on the baking sheet.
Dating someone new entails navigating a precarious route – not unlike those rickety rope bridges suspended above Amazonian rivers. Say the wrong thing, show too much interest – or not enough – and the entire contraption and both of you plunge into the abyss below. Sheer disaster. I’ve learned to tread slowly and deliberately along that path.
Last week, I baked 200 cookies for two catering jobs. On Wednesday, I was also going out with a new guy. My initial thought was to grab a few cookies, pop them in a decorative bag tied with raffia and give them to him as a little gift. Why not? Baking is what I do and I was already in it for over 16 dozen. What’s a few more cookies? Yet dating caution overrode these initial innocuous intentions. How would he interpret the gesture? Would he think I spent all day baking exclusively for HIM? Would I be accused of moving too quickly? I could hear him tell a friend:
“Shit, dude, it was our second date and she was already baking me cookies! Psycho!”
So, I decided against the cookies. I’ll save my talents for now. If we manage to survive a few more dates, then maybe I’ll break out my baking prowess.
This is my favorite cookie dough when faced with a large baking project. The dough can be shaped and flavored in myriad ways limited only by imagination.
Preheat oven to 350⁰ F. Cream butter and sugars in a stand mixture until light and fluffy. Slowly add beaten egg and vanilla until incorporated. Add salt to flour and gently stir in. Don’t overmix. Your dough is ready to use!
To make Cherry Streusel Triangles: Cover 9×9” pan with aluminum foil, leaving an overhang. Butter foil well. Press 9 oz. of Basic Butter cookie dough into pan. Deck dough with fork and bake for about 15 minutes until just beginning to brown. Cool for about 10-15 minutes. Meanwhile, mix cherry jam with zest and set aside. Mix an additional 2 oz. of Basic Butter Cookie dough with 3 Tablespoons brown sugar, 1 Tablespoon flour and ¾ teaspoon cinnamon.
Spread jam evenly over baked dough, leaving a ¼” rim and sprinkle with streusel. Bake until cherry filling is bubbly, 20-25 minutes. Cool cookies completely. Cut in 16 squares, cut each square in two triangles. Mix powdered sugar with enough water to make a glaze. Drizzle glaze over cookies. Makes 32 cookies.
Certain weeks, this week for example, I struggle to post even once. I’m typically not confounded by the culinary piece (although I can get frustrated when a day-long recipe results in an inedible flop), but by this part – the header, the “intro”, the story behind the recipe. Often, I’ve cooked (and eaten) my creation days, if not weeks, before I hit upon a header for the recipe, if ever. Many dishes never make it to publication.
Last night, “D” and I were batting around fictional “intro” ideas for these scones (baked last Sunday) that included a faux picnic featuring these scones at last night’s Hollywood Bowl concert (à la Sunset Magazine) and another story involving Jared Kushner, Russia meetings and his desire for sweet scones vs. savory.
Unfortunately, in my world, the truth behind the recipe is never that compelling.
I baked these savory scones for no other reason than I wanted kitchen time. The flavor combination idea (a classic) resulted from watching a rerun of The Great British Baking Show. Originally, I was imagining a yeasty swirl bread, loaded with a filling of bacon-cheesy goodness when I hit upon the idea of scones instead. Using my favorite sweet scone recipe as a base, I decreased the sugar, swapped sweet ingredients for savory and, voila – buttery, savory scones.
Granted, the Kushner-Russia connection would have been more interesting.
I’ve taken my favorite American scone recipe and turned it savory and loaded with flavor. With three sticks of butter in the dough, no additional butter is needed on these babies.
8 strips bacon, cubed
1 bunch green onions, white and light green parts only, sliced
3 oz. sharp cheddar cheese, grated
4 cups all-purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (3 sticks) unsalted butter, cold and cut into cubes
1 ¼ cup buttermilk, divided
1 whole egg
flaky sea salt (such as Maldon)
Cook bacon in a skillet until crisp. Remove bacon from pan. Add green onions to bacon grease in pan and sauté until softened. Add onions to bacon and cool both. Preheat oven to 350⁰ F. Line two baking sheets with parchment or silicon mats.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the cold butter. Using your fingers, rub the butter into the flour until butter is pea-sized.
In a liquid measuring cup, measure 1 cup buttermilk. Beat in whole egg until well combined. Pour buttermilk into dry ingredients and gently combine with your hands until dough barely comes together. Add bacon, green onion, and cheddar and gently combine. The secret to flaky scones is not to overwork the dough.
On a lightly floured surface, shape the dough into two disks about 1 ½ inches high. Cut each disk into 8 wedges. Place the wedges on the baking sheets. Brush scones with remaining ¼ cup buttermilk and lightly sprinkle with sea salt. Bake for 35-40 minutes until scone are golden brown. These scones are best served slightly warm.