Whew. That was tiring. The year ended with a bang, and left me exhausted. For the past, well, month I guess, my Kitchen-Aid mixer and my oven have been working overtime. Several--countless, actually--pounds of butter and chocolate later, I am pleased to share with you all of my gastronomical endeavors this Holiday Season.
Here is a list--by no means comprehensive--of what was turned out of my humble, yet functional kitchen at the cabin, in no particular order:
Coffee Walnut Toffee: Indeed, "slightly less addictive than crack". A winner!
Milk Chocolate-Espresso Truffles
Chocolate Caramel Truffles
Homemade Oreos (very convincing!)
Mexican Wedding Cakes
Chocolate-Covered Coconut Macaroons
Ginger Spice Cookies
Brie Toast with Chardonnay-Soaked Golden Raisins that could pass for dessert
Cheesy Sweet Potato Crisps with Rosemary-Balsamic Cream
Pasta with Hashed Brussels Sprouts and Pine Nuts
Butternut Squash and Hazelnut Lasgna
J.P. Hartt's Egg Nog, Four--yes I mean 4--Gallons worth!
Sour Cream Coffee Cake, Cook's Illustrated, Nov. and Dec., 2002
Country Bread, loaf upon loaf. I haven't bought bread in weeks! Recipe is from my dear friend Talia. Someday I will share the recipe with you!
Some of the delectables above were sent out as gifts, packaged up and shared. Some were just cozy dinners or office party fare. Some were even skied into a Backcountry Hut in the Wallowa Mountains--including 2 whole roast Lemon Chickens!--where we spent four momentous days in glorious powder, each day a marked occasion in it's own right: Winter Solstice, Full Moon, Christmas Eve, and Christmas Day. Delicious, not to mention the fine food we shared.
This year, the baking extravaganza will go on, as dreary winter days persist. I can't think of a better way to spend them, as I peruse food blogs and cookbooks looking for little bits of inspiration. I'll continue to experiment and create, and share the results with you as often as possible.
Cheers to a fun-filled New Year!