I Resolve...

Here it comes, the one day a year we all aim to be better, thinner, fitter and wiser. Since I resolve the fit thing about every third day, I'm not wasting breath on it tonight. But I do have a few resolutions.

I will blog NEW things only. I am not making anything from a previously tried recipe all year, with the exception of my apple pie, my family will lynch me if I change that. Maybe a Christmas cookie or two in December will be an old recipe, but for this blog and all practical baking experiences, it is a clean slate.

I also resolve to be less vocal about my food snobbishness. I will try very hard to not say things like, "Oh my Gosh, is that iodized table salt on that salad?" or "You know these cookies would be way better with Madagascar Vanilla?" or the most recent faux pas, "Taking wine as a hostess gift is a cop out". And let me elaborate on that one...it is a cop out FOR ME. I work at Williams Sonoma for Pete's sake. I bake hundreds of cookies, eat in for the most part, write about food, teach people to cook food, wouldn't you feel like I was copping out if I came to your party with a bottle of wine, especially if I knew you drank martinis? Okay. I drink a lot of wine, bring me a bottle, I'll love it, it won't go to waste, honest. And if my child told you bringing me one was a cop out, I apologize, I was talking about me..not you!

And finally, I am going to ask you to join me in "Dining In". I love to cook, I love to share, so don't be surprised if you get a dinner invite from me for no good reason. Sharing good food and a bottle of wine (yes, you can bring one!) is reason enough. But be prepared for photos since it will most likely get blogged!

So Happy New Year Foodies Everywhere. And as Lori said, the future is so bright I gotta wear shades. Be careful tonight, and make good choices!

As 2008 fades away...

Well, it's winding down, and honestly I am ready. I love the satisfaction of eating the fridge clean, of condensing cookies from multiple tins into fewer, and the delightful feeling of buttoning my jeans even after feeling revoltingly full, (must have been gas!). I know now why I don't cater full-time. I throw myself in, and work it like it was my own, then collapse. My family must fend for themselves and it depletes my energy, especially this time of year. Luckily, I had my marathon baking session before the event, so I had plenty to give away and enjoy, and I included a few plates of my family favorites into the party menu.
I really scaled back on the chocolate selections for myself, I made truffles and peanut butter cups. Pretty basic. I made killer espresso brownies for the party, but sold it as a batch, so I didn't get to taste! And also a Butterfinger Bar which mimics a butterfinger.


My truffles used to be famous. Trees of them dipped in white and bittersweet with candied violets and sweetheart roses, truffles wrapped in 24k gold leaf, and truffles laced with any number of delicious liquors. But this year it was simply chocolate, heavy cream, butter vanilla. My kids totally object to the cocoa dusting, so I went for the real chocolate jimmies from Baker's Catalogue. They are delicious, and the truffles were seriously wonderful. Sometimes simple is the way to go. The PB cups were a breeze as well. I mixed the peanut butter, butter and confectioner's sugar together, lined the cups with melted chocolate, put in a blob of PB mixture, topped with chocolate. Again, simple. I also put a small tray of these at the dessert party. Next year, less cookies for us, and more chocolate confections. I really enjoy the whole chocolate process, and hope around the 14th of February I can devote a blog entirely to this food of the gods.
The real find this year for me was the Guittard chocolate bar at Williams Sonoma. 10 pounds of the smoothest chocolate. At $39 for the bar, you're looking at $3.90 a pound. I dare you to find any chocolate of this quality at that price. Of course I have the famous Williams Sonoma discount so it was way better than that!
A few years back I invested in some chocolate tools. The largest, and most dangerous is used to chip off hunks from the big bar. A word of caution, a 9oz bar of chocolate doesn't need this big chipping tool. I actually went through the palm of my hand with it a few years back. But for this 10 pound bar, there really isn't another way to attack it. The smaller tools are designed for dipping and dunking and are pretty inexpensive and do a great job. I use a basic All Clad double boiler and an instant read digital thermometer to melt and temper. It is a process like everything else in the kitchen, and in February I'll lay out the whole thing. For now, I'm too busy to write and write, and my loyal readers are skiing, eating out and not even chatting up on Facebook, so I know there isn't anyone hankering to make truffles today. If so, shoot me a line, I'm happy to help! For now, I am desperately trying to ignore my delicious sugar cookies, plan a rockin New Year's dinner/birthday party, and look forward to the New Year. I have lots of blogger resolutions and big things happening. My producer tells me "This is the year"....I hope she's right! Come along for the ride, it'll be delicious!

Buried in butter

I am alive, and baking! I catered a dessert party last night for a friend (and reader of the blog!). Thanks Mary, I hope everyone enjoyed the food, I dreamed of bread pudding with bourbon sauce. I swear I have photos, recipes and news, I just have to get out and buy a present or two before Thursday. I will also be helping FedEx and their sagging sales so I can send those presents. I think next year we'll celebrate Epiphany instead of exchanging on Christmas. I'll be back....