Peanut Butter and Julie

Sweet and Salty Espresso Walnuts

If there is one activity at which I do not excel, it's sleeping.  Regardless of what time I hit the hay, I'm up every weekday morning at 5 a.m., and I'll sometimes allow myself the luxury of sleeping until 6 during the weekend.  Trust me, I'm not bragging here.  I envy those who are transported to dreamland as soon as their heads hit their pillows, people who are able to sleep on airplanes, even when crushed in the middle, non-reclining seat, and folks who can take a power nap on cue and feel instantly revitalized. 

I attribute my "sleepless in Sin City" status to three things.  First of all, we made the drastic mistake of allowing our dogs to sleep on the bed with us.  Adding a 70-pound lab puppy and a 60-pound territorial rottweiler, even to a king-size bed, is not the recipe for a tranquil night.  There have been times when the floor has seemed a more appealing option.  Second, my type A (or AA) personality is to blame.  Once I wake up, I am unable to go back to sleep.  Oh sure, I'll lay there for awhile, thinking about all of the things on my "to-do" list that I could be starting on, but it's only a matter of time before my feet are on the floor and I am downstairs having my daily meeting with the espresso machine.  Finally, sometimes during the night, Eric ends up sleeping on a diagonal, straight across the bed.  This, plus the space taken up by the two dogs, leaves me a sliver in upper lefthand corner of the bed, in which I can curl up into a little uncomfortable ball (but hey, those yoga classes are paying off!) 

Because I hit the ground running early in the morning, sometimes I need a little pick-me-up during the mid-afternoon.  As a creature of habit, I only drink my coffee first thing in the morning, and I'm not a big fan of the energy drinks that have appeared on the market over the past several years, so taking the beverage route is not an option.  Occasionally, I'll try do a second small workout in the afternoon, so I like to nibble on something that has nutritional value with a kick, something like these espresso-coated walnuts. 

I find nuts to be a very filling snack, so just a few of these go a long way.  The hint of salt in each bite detracts from the sweetness, and the ginger adds a little bit of spice.  While I enjoy these as a snack, they would also be great to package up for party favors or gifts, or to set out for entertaining (just remind people about the caffeine!) Here are my extra tips for this energizing espresso-coated snack:

• Instead of simply using walnuts, feel free to use an assortment of nuts, depending on what  you have available in your pantry.  Pecans, cashews, hazelnuts, and macadamias would all be good choices.
• Any strong, good quality coffee would be an acceptable substitute for the ground espresso.  Be sure to grind the beans very finely, or the mixture will have a granular texture. 
• I order my instant espresso powder on-line, through the King Arthur Catalogue, but you can find it as some specialty foods stores and Whole Foods.  Do not substitute instant coffee--two completely different flavor profiles!
• These nuts make great hostess gifts or holiday gifts (not for kids!)  Be sure to remind recipients of the espresso element, so that they don't eat the entire batch just before bedtime!  Wrap the nuts in a decorative box or tin, attach a gift card, and voila!
• The nuts can be prepared up to two weeks in advance.  Store them in an airtight container at room temperature.

Sweet and Salty Espresso Walnuts

Makes about 4 cups

Ingredients:

2/3 cup sugar

2 tablespoons finely ground espresso beans

1 tablespoon instant espresso powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon coarse kosher salt

1 large egg white

4 cups walnut halves and pieces

Preheat the oven to 325F degrees.  Line a large rimmed baking sheet with parchment paper.  In a small bowl, whisk together the sugar, ground beans, espresso powder, cinnamon, ginger, and salt.  In a large bowl, whisk the egg white until it is frothy.  Add the walnuts to the egg white and toss to coat.  Sprinkle the walnuts with the espresso mixture and toss them to coat.  Spread the walnuts on the prepared baking sheet in a single layer.

Bake the nuts for 5 minutes and then stir, rearranging the nuts in a single layer.  Bake until the walnuts are dry to the touch, about 5 minutes longer.  Cool the walnuts completely on the sheet.

Mixed Fruit and Nut Granola

I have slowly been going through our house, room by room, in an effort to tidy things up and discard items that we no longer need.  Everything has just felt a bit cluttered lately, which translates to more things for the seemingly infinite supply of dog hairs to land upon.  I've gotten through the upstairs closets, including the one containing games, photos, and those certain "interesting" gifts, as well as my personal closet, where I finally mustered up the common sense to discard those pieces that have just been collecting dust for 10 years.  This week, it was time to conquer the kitchen.

Most of the appliances, tools, and gadgets inside my kitchen drawers and cabinets are ones that I use, if only on occasion.  No, I haven't actually tried my pasta maker yet, but I have certainly admired it many times and envisioned myself making pasta.  I'm just waiting for that perfect recipe to come along......  As far as downsizing the kitchen, most of the attention needed to be focused on the pantry.   

When we first bought the house, I thought it was great that our pantry had such nice, deep shelves.  Now I realize that there is just more room for items to get lost, never to be heard from again, as fresher, newer items are placed in front of it.  I knew that it was time to clean the pantry when I was placing a new bottle of olive oil on the top shelf, praying that it wouldn't be the 16 ounces that causes the shelf to collapse.  So, not wanting to waste anything, I decided to consolidate and use up as much as I could before buying bright and shiny replacements.

Because it is so versatile, granola is the perfect recipe to make if you are wanting to use up small amounts of many different ingredients.  With this recipe, I was able to go through 4 types of nuts, 3 types of dried fruits, and some brown sugar that was in danger of turning to cement.  Feel free to mix up the amounts and varieties, depending on what you have in supply.  No matter what combination that you select, this granola bakes up crisp, toasty, and crunchy, and it is great with milk, yogurt, or on its own as a snack.  This is definitely a case where the whole is greater than the sum of its parts!  Here are a few extra tips for making this crunchy, nutty, good-for-you granola:

• This granola can be stored in an air-tight container for up to two weeks.  You can recrisp the granola by heating at 275F degrees for 10-15 minutes.
• The maple syrup in this recipe can be replaced by honey.
• For the dried fruits, I like to use a combination of cranberries, golden raisins, cherries, and chopped apricots.  Chopped figs, apple slices, pineapple, and blueberries would also work nicely.
• I really like granola that clumps or forms clusters.  In order to achieve this, as soon as the granola is removed from the oven, press it down all over with the back of a flat spatula and let it cool this way.  It should break up in clusters when completely cooled as a result.

Mixed Fruit and Nut Granola

Makes about 12 cups

Ingredients:

6 tablespoons butter

2 tablespoons canola or safflower oil

1/2 cup brown sugar

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

3 3/4 cups rolled oats

1 cup unsweetened coconut

1/2 cup cashews

1/2 cup pecan pieces

1/2 cup shelled pistachios

1/2 cup slivered almonds

1 cup fresh orange juice

2 cups mixed dried fruit

Preheat the oven to 275F degrees.  Line a large rimmed baking sheet with parchment paper.  In a medium saucepan, combine the butter, oil, brown sugar, maple syrup, cinnamon, vanilla, and salt, and bring to a simmer, stirring until the brown sugar dissolves, about 2 minutes.  Let cool slightly.

In a very large bowl, toss together the oats, coconut, cashews, pecans, pistachios, and almonds.  Add the warm brown sugar mixture and stir to coat thoroughly.  Spread the granola onto the baking sheet and bake for 1 hour 15 minutes, stirring occasionally, until golden.

While the granola bakes, pour the orange juice over the fruit in a medium bowl and let stand until plumped, about 1 hour.

Drain the dried fruit, pressing to extract the liquid, and discard the liquid.  Stir the fruit into the granola and bake for 5 minutes.  Let cool completely.  The granola will crisp as it cools.

Cinnamon Peanut Brittle

In the event that you don't already have it marked on your calendar, tomorrow is National Peanut Brittle Day.  No, I am not making that up.  If you don't believe me, just visit the NCA web page (of course that's National Confectioners Association), and look at their "candy holiday" calendar for verification.  I don't know why January 26th received this honor, and I'm not sure who is responsible for assigning these holidays, but in all honesty, I really don't need that much background information in order feel like celebrating candy!  So, put on your best party apron and get the peanuts from the pantry.  It Peanut Brittle Day Eve after all, and you've got a national holiday to prepare for.

I've been making this peanut brittle recipe for several years, and as a result, many of my friends are now hooked.   There are certain friend who I don't need to ask what I can bring to their party because the answer will always be "Bring the brittle."  This is a highly addictive candy.  You start out just breaking off a little piece here and a little piece there, and the next thing you know, half of the bowl has mysteriously vanished.  The wonderful combination of the salty peanuts with the sweet caramel is what draws people in.  The addition of cinnamon just adds another subtle layer of flavor.  This peanut brittle recipe makes quite a bit, so bring some to the neighbors and keep a stash for yourself.  Have a happy holiday.  Just think, only 20 shopping days left until National Gumdrop Day!  Here are a few tips for making perfect peanut brittle:

• The peanut brittle should be stored in an airtight container at room temperature, separated by pieces of waxed paper.  It will last for up to two weeks, with the exception of extremely humid locations, where it should last for 4-5 days.
• If you don't have a candy thermometer, either use a different type of cooking thermometer(such as a meat or oil) or remove the saucepan from the heat when the mixture is a deep golden brown in color.  This generally is an indication the the mixture has reached the correct stage.
• It is very important that you have all of your ingredients measured out and ready to go when making this recipe because you will need to add them all very quickly at the end.  I like to keep them in small bowls off to the side, so I can just pick the ingredients up and add them as I need them.  In cooking terms, having everything ready or "in its place" is referred to as "mise en place."
• There are several ways in which you can alter this recipe.  Try substituting roasted, salted cashew or macadamia nut pieces for the peanuts.  Instead of using 1 cup of corn syrup, you can use 2/3 cup corn syrup and 1/3 cup maple syrup, which will give the brittle a hint of maple flavoring.  For an even stronger maple flavor, add 1/2 teaspoon maple extract when you add the butter to the mixture. 
• Make sure that the peanuts you are using for this recipe are salted.  The combination of the salty and the sweet flavors is part of what makes this recipe so irresistible.

Cinnamon Peanut Brittle

Makes about 30 pieces

Ingredients:

2 cups sugar

1/2 cup water

1/4 teaspoon cream of tartar

1 cup light corn syrup

2 teaspoons ground cinnamon

2 tablespoons butter

2 cups roasted, salted peanuts

1 teaspoon baking soda

Lightly oil a large cookie sheet.  Combine 1/2 cup water with the sugar, cream of tartar, and corn syrup in a medium heavy saucepan fitted with a candy thermometer.  Bring the mixture to a boil over medium heat.  Continue to boil, stirring occasionally, until the mixture reached 340F degrees (hard crack stage).  The color should be a deep golden brown.

Remove the saucepan from the heat and quickly stir in the cinnamon with a wooden spoon or rubber spatula.  Stir in the butter until it has melted, then add the peanuts and the baking soda, stirring vigorously to combine.  Working quickly, pour the mixture onto the oiled pan and spread it with the back of the spoon/spatula, to about 1/4 inch thickness.  It might not cover the whole pan.  Let the brittle harden, uncovered, for 30 minutes.  Break the brittle into pieces.

Better Butters

If I had ever tried to jump on the low-carb or Atkins diet bandwagon when they were popular, I surely would have failed miserably.  In fact, I think that I actually did try it, and then after about 6 hours I realized that the diet restrictions just weren't worth the sacrifice.   I will never be the girl who refuses the bread basket or pushes it to the other end of the table.  Really good bread is one of my favorite indulgences, especially when it is spread with some delicious creamy butter.  Even just a thin layer of high-quality butter can take a fresh and warm artisan roll over the top.

One trend that I have seen occurring in some of the nicer restaurants that I have eaten at recently is the presentation of compound butters on the table along with the bread basket.  A compound butter is a butter that has been flavored by blending softened butter together with flavored ingredients.  These can be savory or sweet, and restaurants will often select the ingredients to specifically complement the breads that they are serving, such as serving a sun-dried tomato butter alongside a rosemary bread. 

The use of compound butters is not restricted to bread alone.  They are ideal for entertaining and are a simple way to add a little "Martha" to dishes like pasta, grilled fish or steaks, by adding a subtle flavorful touch.  Cut a thin slice from the chilled butter and dab it onto the dish just prior to serving to add the "wow" factor. Sweet compound butters can be spread on french toast, biscuits, muffins, waffles, and other baked goods.  They do a good job of adding sweetness without adding too much of the sweet substance.   You won't need to pile on a large amount of jam or honey when it's already mixed in with the butter.  They really help to take dishes to the next level and make them better with very little added effort.  Here are some tips for preparing the compound butters:

• The butters will stay fresh in the refrigerator for about three weeks.  Keep them either wrapped or tightly covered.
• There are many different variations of ingredients that can be used as mix-ins for the butter.  Try some of the following:  chopped sun-dried tomatoes and fresh basil, maple syrup and cinnamon, lemon zest and thyme, fresh rosemary and garlic, herbes de Provence, finely chopped prosciutto and sage, or finely chopped black olives. 
• You can also use this technique to flavor soft cheeses, such as goat cheeses or cream cheese.  For presentation, roll the outside of the cheese in the mix-in ingredients (i.e.  roll the goat cheese in finely chopped herbs to give it an herb crust.)

Better Butters

Makes three 1/2 cup portions

Ingredients:

3 sticks butter, softened

1 tablespoon chopped fresh chives

3 cloves garlic, minced

1 tablespoon grated orange zest

1 tablespoon ground cinnamon

2 teaspoons honey

Place one stick of the softened butter in a bowl and, using a rubber spatula or a spoon, stir in the chopped chives and minced garlic until well combined.  Transfer the butter onto a sheet of waxed paper.  Fold one of the edges over the butter and roll into a log, lengthwise.  Twist the ends of the waxed paper in opposite directions to seal.  Clean the bowl.

Repeat the procedure two times, once using the tablespoon of grated orange zest and once using the ground cinnamon and honey.  Chill the logs of butter for at least one hour before cutting. 

Crunchy Maple-Walnut Granola

If I was asked to name the recipe for which I have tried the greatest number of variations over the years, I would answer with absolute certainty, "granola."   I have never really been a fan of the granolas that are sold on the grocery store shelves, because I find them to be much too sugary or too processed tasting.  There have been some really great granolas which I have had the opportunity to try, but this has usually occurred at some little bed and breakfast or small-town gourmet foods store, where the chances of getting my hands on the secret family recipe have been slim to none.  So, I have taken it upon myself to develop my own collection of four-star granola recipes.

Some might say that finding the perfect granola recipe has almost become an obsession for me, and I have been known to whip up several different variations over the course of a few days, tweaking the ingredient amounts and baking times as I go.  To me, a delicious granola is defined by a crunchy texture with some clusters, sweetness provided by either pure maple syrup or honey, a hint of salt to contrast the sweetness, a little bit of spice and citrus zest to brighten it up, freshly toasted nuts, and a colorful tart combination of dried fruits.  I know, it sounds like a lot to ask for, but my many hours of tough research (a.k.a. sampling granola) have paid off!  I now have a small group of granola recipes which I feel are good enough to recommend to you.  This one definitely makes the top three (sorry, I'm not ready to part with #1 just yet), fulfilling all of my criteria listed above.  The recipe makes a large amount, so divide it among gift bags for a healthy start to the New Year.  Keep some for yourself to eat with fruit and yogurt, low-fat milk, or even on its own, and stay tuned for more variations in the future so you can decide for yourself which is the best!  Here are some tips for great granola:

• This granola can be stored in an airtight container for up to two weeks.   If you are planning to give the granola as a gift, make sure that the gift bags are sealed tightly.
• Feel free to substitute the types of dried fruits and nuts in the recipe.  I have tried this using chopped dried figs, dates, or apricots, candied ginger, pecans, hazelnuts, or cashews.
• For both the oat mixture and the maple-glazed walnuts, as they near the end of their baking time, keep a close eye on them as they both can burn fairly easily.  All ovens are a little bit different, so some might require a slightly shorter baking time.
• If you like for your granola to "clump" a little bit, pack the mixture down with the back of a spatula after you remove it from the oven and allow it to cool this way.  This should help to form a few clusters along with the loose granola.

Crunchy Maple-Walnut Granola

Makes 4 pounds

Ingredients:

4 tablespoons butter

1/2 cup flour

1/2 teaspoon baking soda

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Large pinch of grated nutmeg

Zest from one large orange

2 pounds oats (about 8 cups)

3/4 cup plus 2 tablespoons pure maple syrup

2 cups walnuts

3 cups mixed dried fruit (cranberries, cherries, golden raisins)

Preheat the oven to 375F degrees.  Butter a roasting pan.  In a mini food-processor, pulse the butter, flour, baking soda, brown sugar, salt, cinnamon, nutmeg, and orange zest until crumbly.  Transfer to a large bowl.  Stir in the oats and 3/4 cup of the maple syrup and mix well.  Transfer the mixture to the prepared roasting pan.  Bake for 50 minutes, stirring occasionally, until crisp.  Let cool. 

Meanwhile, in a small bowl, toss the walnut halves with the remaining 2 tablespoons of maple syrup.  Spread the walnuts on a small baking sheet lined with foil and toast in the oven for 20 minutes, tossing occasionally, until golden and caramelized.  Let cool.

Chop the walnuts and add them to the granola along with the dried fruit.   

Peppermint Candy Cane Marshmallows

Question: What is better on a cold winter night than a hot cup of cocoa with marshmallows?

Answer:  A hot cup of cocoa with homemade peppermint marshmallows.

Yes, you read correctly.  I am suggesting that you make your own marshmallows this year, and I think that you will be surprised by how simple they are.  Contrary to popular belief, homemade marshmallows are not something that can only be made by Martha Stewart.  Prepare to impress your friends and family with your confection-making abilities!

The following recipe is really very easy, providing that you follow the directions well and you have a few key items in your kitchen: a candy thermometer and a stand mixer (a hand mixer will burn out with this recipe).  Once you have tried this recipe, your hot chocolate and s'mores will be taken to a whole new level and store bought marshmallows just won't do the trick.   If you don't like the idea of peppermint marshmallows, substitute vanilla extract for "plain" marshmallows or roll the squares in toasted coconut or cocoa powder.  A few tips about this recipe:

• This recipe is all about timing.  It is important to make sure that you have all of your ingredients ready and in place prior to starting, so make sure that you read the recipe completely through first.  I like to have all of my utensils and bowls set out on position, so that they are ready when I need them.
• The color swirling part can prove to be a little tricky as the marshmallow starts to solidify, making it tough to run your toothpick through.  Don't worry about making this part perfect.  The red is just supposed to be an accent color to let people know that the marshmallows are flavored--you can even omit the food coloring portion if you want to.
• After you cut the marshmallow squares, sprinkle them with a little bit of additional confectioner's sugar.  The confectioner's sugar helps to keep the marshmallows from sticking together.

Peppermint Candy Cane Marshmallows

Makes 16 two-inch marshmallows

Ingredients:

Vegetable oil cooking spray

2 cups sugar

1 tablespoon light corn syrup

4 packages (1/4 ounce each) unflavored gelatin

3/4 teaspoon peppermint extract

2 large egg whites

2 teaspoons red food coloring

Confectioner's sugar for dusting

Coat an 8-inch square baking pan with cooking spray, line the bottom with parchment paper, and then coat the parchment paper with cooking spray.  Set the pan aside.

Place the sugar, corn syrup, and 3/4 cup water in a small saucepan.  Cook over medium heat, stirring, until the sugar is dissolved.  Stop stirring and let the mixture come to a boil.  Raise the heat to medium-high and cook until the mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle the gelatin over 3/4 cup water in a heatproof bowl and let stand 5 minutes to soften.  Set the bowl with the gelatin mixture over a pan of simmering water and whisk constantly until the gelatin is dissolved.  Remove from the heat and stir in the extract; set aside.

Beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff, but not dry, peaks form.  Whisk the gelatin mixture into the hot sugar mixture.  With the mixer running, gradually add this mixture to the egg whites.  Mix on high speed until very thick, 10-12 minutes.

Pour the mixture into the lined pan.  Working quickly, drop dots of red food coloring across the surface of the marshmallow.  Using a toothpick, swirl the food coloring into the marshmallow to create a marbleized effect.  Dust with confectioner's sugar.  Let the marshmallow stand, uncovered, at room temperature until firm, at least three hours or overnight.  Cut into squares. 

Spiced Sweet Potato Zucchini Bread

There's a new cookbook out, written by the wife of a very famous comedian whose eponymous show dominated Thursday night sitcom T.V. in the 90s**.  The book has been plugged by Oprah and Ellen, and truckloads of copies have been sold.  The concept?  Titled Deceptively Delicious, the cookbook gives you methods for sneaking fruits and vegetables into your children's food so that they can get their nutrients without knowing what they are eating.  The book has been the subject of some controversy, as it is very similar in content to a previously published book titled The Sneaky Chef, which was not heavily publicized when it first came out.   There is also the argument that these books teach children bad habits--that because they are eating brownies that have carrot puree in them at home, they then will associate brownies with being "healthy." 

**In the event that you did not watch T.V. during the 90s, I am referring to Seinfeld here.

I don't have children, and I wasn't a picky eater when I was growing up, so I am by no means an authority on the best way to get your children to eat their fruits and vegetables.  I will let you make your own decision as to which (if either) of the two books you prefer.   What I do know is that if you want to get your family to eat some more veggies without an argument, then my Sweet Potato Zucchini Bread is a good way to start, and no, you will not need to "disguise" the name because it is so tasty.  Packed with 3 full cups of vegetables, this bread is good for breakfast, as an afternoon snack, or with a bowl of soup.  It is moist and flavorful, and you even have the option to make it lower in fat without compromising the taste by substituting applesauce for most of the oil (see below).  The aroma that comes from the kitchen when this bread is baking makes that house smell like the holidays--soon your family will be begging for their vegetables! Here are some recipe tips:

• Instead of making one large loaf with this recipe, I like to make 3-4 mini loaves.  This bread freezes really well, so I can store the mini loaves for later use.  The smaller sized loaves are also perfect for hostess or homemade holiday gifts.  These usually only need to bake for about 25-30 minutes.
• For easiest removal from the pans after baking, I like to line the bottoms of the loaf pans with parchment or waxed paper and then spray  the paper.  This prevents sticking and makes the process much easier.
• This bread keeps, tightly wrapped, at room temperature for 3-4 days, or you can freeze it for up to 3 weeks.
• Make sure that you squeeze as much of the water as you can out of the shredded zucchini or the batter will be too runny.  If you have a food processor with a grating blade, this is the easiest and fastest way to grate both of the vegetables.  Otherwise, I recommend using a standard box grater.
• For a lower fat version, replace the 3/4 cup safflower oil with 1/4 cup oil and 1/2 cup applesauce.  You may use canola or vegetable oil in place of the safflower if you do not have it on hand. 

Spiced Sweet Potato Zucchini Bread

Makes 1 large loaf 

Ingredients:

2 cups  flour

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup brown sugar, packed

3/4 cup safflower oil

3 eggs

1 teaspoon vanilla

1 1/2 cups grated zucchini, water squeezed out

1 1/2 cups grated sweet potato

1 cup chopped walnuts, toasted

Preheat the oven to 350F degrees.  Spray a 9X5X3 loaf pan with non-stick cooking spray.  Sift the first 8 ingredients into a medium bowl.  In a large bowl, whisk the sugar, oil, eggs, and vanilla to blend.  Mix in the grated zucchini and sweet potato.  Fold in the dry ingredients and walnuts and stir well. 

Transfer the batter to the prepared pan.  Bake until a tester inserted into the center comes out clean, about 1 hour 15 minutes.  Cool bread in the pan on a rack for 15 minutes.  Cut around the sides of the bread to loosen and turn out onto the rack to cool completely.  Wrap in foil and let stand at room temperature.

Mom's Hot Fudge Sauce

Right now, most of you are probably exhausted from a whirlwind holiday weekend full of relatives, eating, drinking, and shopping, and are ready for a little rest and relaxation.  Is that too much to ask?  I'm afraid so.  Might I remind you that Thanksgiving is just the kick-off of the busy holiday season and that, as my mother reminded me this morning, Christmas is exactly one month away (Hanukkah is even sooner...)?  Well, as I did during the month prior to Thanksgiving, each day I will do my part to help you to spread some holiday cheer by sharing with you a recipe or creative homemade gift idea.  From a festive roast to homemade toffee to sugar cookies and hot chocolate for Santa, I'll try to minimize the chances of you harboring any feelings of stress and "Bah Humbug" this season. 

Selecting the first recipe to share with you was a no-brainer, as it has been a holiday tradition in my family for many years.  My mom is famous among her friends and family for her decadent hot fudge sauce.  We especially enjoy it paired with some peppermint stick ice cream, but you could probably put it on a piece of plywood and it would taste delicious.  My dad, brother, and I have often tried to get her to start selling it, but as is often the case with some of the best recipes out there, she is happy just to give it away as a homemade gift over the holidays.   So, I have taken it upon myself to share it with all of you--I would be cheating each of you if I didn't.  For such a simple recipe, it is incredibly rich and complex tasting.  It only takes about 10 minutes to make, and the recipe can be easily doubled or tripled.  A little bit of this sauce goes a long way, so if you decide to give this as a gift as my mom does, even a small container is a treat.   Decant it into pretty glass jars tied with a festive ribbon and attach the recipe on a note card.   This will help to prevent the frantic phone call begging you for the recipe once your gift recipient has run out!   Here are some tips for this recipe:

• Because there is cream in this sauce, it must stay refrigerated, and be sure to communicate this to anyone who receives this as a gift.
• This fudge will keep for several weeks in the refrigerator, if it lasts that long.  Reheat small amounts in the microwave or on the stove over low heat before pouring over ice cream.
• You can put your own twist on this recipe by substituting various ingredients for the brandy.  In the past we have tried Creme de Menthe, Grand Marnier, and Chambord, but Kahlua, Bailey's, or Frangelico would also be fantastic.  If you want to omit the liqueur altogether, but still want to add extra flavor, try a teaspoon of peppermint extract or some orange zest instead.
• This sauce thickens significantly as it cools, so don't concern yourself too much with the thickness of the sauce after boiling.  It is more important that the consistency is smooth and not grainy.
• A product that I have recommended in the past on this site is the "Pound Plus" chocolate bar from Trader Joe's.  When you need to buy large amounts of chocolate for baking, it is hard to beat the combined price and quality of this chocolate, available is dark, milk, and bittersweet.
• Bittersweet chocolate has less sugar than semisweet chocolate, but for the most part, the two can be used interchangeably.  I prefer bittersweet because it produces a deeper, more complex flavor. 

Mom's Hot Fudge Sauce

Makes about 2 cups

Ingredients:

1 1/2 cups sugar

1 cup heavy cream

4 ounces bittersweet chocolate, chopped

3 tablespoons butter, cut into 1/2 inch cubes

generous pinch of salt

1/4 cup brandy

1 teaspoon vanilla extract

Combine the sugar and cream in a heavy medium saucepan over medium heat and stir continuously until the sugar has dissolved.  Add the chopped chocolate, butter, and salt and bring to a gentle boil, stirring often.   Continue to boil and stir until slightly thickened and smooth, about 6 minutes longer.  Remove the saucepan from the heat and then add the brandy and vanilla.  Stir until well incorporated.  Cool completely, pour into containers, and refrigerate.

Peanut Butter and Julie's Favorite Things

After spending two straight days in my mother's kitchen slicing, dicing, basting, and baking in preparation for twenty minutes of feasting (but very delicious feasting), you will hopefully understand why I am not motivated to discuss my latest recipe creation for today's posting.  Yes, sometimes even I need a day out of the kitchen.  Of course, I usually spend that day poring over the latest issue of Bon Appetit or watching the Food Network, so I am never completely separated from what I love to do.

Today, my post is inspired by two great American traditions that occur this time of year.  The first of these is "Black Friday", or today, the day after Thanksgiving.  This is when brave shoppers everywhere, most of whom are still coming out of a turkey and cranberry induced coma, arrive at their local megamall or superstore at 5a.m. to race through the aisles and take advantage of the amazing discounts being offered on the latest version of  Tickle Me Elmo or a 96-inch flat screened T.V.  The second of these two great traditions creates a similar frenzy, mostly among American women.  Some people refer to it as "The Hottest Ticket in Television", but most know it simply as "Oprah's Favorite Things."  For those five of you who are not familiar with this phenomenon, allow me to give you a brief rundown.  Each year, Oprah Winfrey, who can speak favorably about any product and instantly make it a top seller, airs a show just prior to the official start of the holiday shopping season on which she reveals her "top picks" as gifts to give.  There are usually about 20-25 items, ranging in value from a box of her favorite chocolates to, this year, a top of the line LG brand refrigerator that sells for $3500.    Each person who is lucky enough to be an audience member during this show, goes home with all of the items that she has promoted.  The companies gladly give them away as freebies, knowing what sorts of sales that they can expect from being blessed with Oprah's blessing.  I'll be the first to admit that I look forward to this show every year, if only to see the reactions of the audience members when they realize that they are part of the "Favorite Things" show (sobbing, screaming, fanning themselves--it really is quite funny).

So today, my post is directed at those of you who decided not to risk your lives at the mall this holiday season in exchange for the comfort and safety of the Internet.  And in the great tradition of Ms. Winfrey (minus the freebies--sorry, but maybe next year if this really takes off!), I have decided to list "Peanut Butter and Julie's Favorite Things", or my top ten picks for holiday gifts for foodies.  These are all kitchen or food-related items that I have either come across recently and have on my personal wish list or they are items that I currently own that no cook should be without.  Knowing that a second opinion always helps, I have provided a link to the item, usually on Amazon if they carry it, so that you can see what others have to say about it as well.  Hopefully, this will help you to cross at least one name off of your holiday shopping list.  So, without further ado, here are my "Favorite Things".  I'll be back tomorrow with a new recipe--Happy shopping!

1. O.K., so the first item actually was on Oprah's list this year, but this gift merits another endorsement.  This was one of my favorite Christmas gifts that I have ever received, and one that I get the most use out of.  Every baker should have one of these beautiful appliances sitting on their kitchen counter--almost like a rite of passage.  The KitchenAid Mixer has been a coveted gift for years, and they now come in every color of the rainbow.   They work great, they last forever, and they ship for free.  What more do you need to know?
2. I could probably do a whole listing just of cookbooks that I recommend, but her are my top six for this year: The Foster's Market Cookbook is the first of three books from Sara Foster, who has been one of my greatest cooking influences.  Her food is casual, seasonal, and simple, and the book has great corresponding pictures. The Barefoot Contessa Cookbook is the first of five in her series and the best, in my opinion.  This is another book with great pictures and recipes that you can't wait to try.  My copy is very beaten up! The New Best Recipe is from the publishers of Cooks Illustrated.  It is a very large reference-type book with each recipe heavily researched.  I learned quite a bit from this book because they take you through the process of why certain methods worked better than others.  My Last Supper is a new release that is on my wish list.  The recipes are what the most famous chefs in the world said they would prepare if it was their last supper on earth--I thought it was an interesting concept.  The Black Dog Cookbook is a book that my brother gave me several years ago after he lived in Martha's Vineyard, where The Black Dog is located, for the summer.  This book has lots of hearty, simple recipes that can easily become standards. The Junior League of Denver has put out some fantastic recipe collections and my mother has been using them for as long as I can remember.  My favorite of their cookbooks is Colorado Collage, containing everything from appetizer to dessert recipes, many with a Southwestern theme.
3. This is something that I don't own, but seeing as I am a competitive person, it has been placed on my wish list after reading about it in a few different food publications.  Foodie Fight  is a new trivia game that allows serious foodies to strut their culinary stuff.  Think of it as Trivial Pursuit for the culinary set.  If the topic is about food, then it is fair game for the 1000+ questions.  The problem might be getting someone to play with me--my husband didn't seem too excited about the prospect.
4. The Shun Knife should have its own  Ginsu-knife sort of commercial.  This knife will cut through anything and makes you life in the kitchen so much easier.  It is a bit pricey, so it might make a good gift. A good think to pair with the knife would be a Boos Block cutting board.  This is a favorite brand of professional chefs everywhere and has been around since the late 1800's. 
5. Over the past few years, I have been on a hunt for the best extra-virgin olive oil that I can  find.  I'm not talking about the kind that you pour into the saute pan for cooking, but the kind that stands on its own, that you dip your bread into or that you lightly drizzle over your salad.  The best one that I have found so far is Olio Verde Olive Oil, unfiltered, peppery, and slightly green in color.  This would be the perfect unique hostess gift for those who appreciate gourmet food products, but who might not splurge on this for themselves.
6. This next gift is one of the best investments that I have made in the past year.  On average, I probably use my Calphalon Grill Pan about three time per week.  It grills pretty much anything that you would cook on an outdoor grill: chicken, beef, vegetables, fish, etc., but with much less effort involved.  It conducts heat evenly, and even gives your food the little grill marks.  The real reason why it gets my recommendation is that it is so easy to clean.  Everything wipes right off with dish soap and a sponge, which usually is not the case with these types of products.  The price is right too.  A certain other kitchenwares store sells their model for over $110!
7. For about 10 years now, I have been a loyal user of the Kiehl's line of personal care products.  They smell great, they last forever, and most importantly they work!  Last year, Kiehl's came out with a new pear-scented product line, which included Kiehl's "Pear Tree Corner" Hand and Body Lotion.  As soon as I sampled this delicious smelling lotion in the store, I bought five extra bottles so that I could give them away as gifts .  All cooks need a wonderful hand moisturizer like this because working in the kitchen and multiple hand washings can really dry out your skin.
8. For the foodie who is also a movie buff, I have two great film that have plots which revolve around food to recommend.  "Big Night"  is a film about two Italian bothers trying to run an authentic Italian restaurant in 1950's New Jersey.  It stars Stanley Tucci and Isabella Rosselini and will make you very hungry. "Chocolat", starring Johnny Depp (my favorite) and Juliette Binoche, is about a drifting French chocolatier, who in 1959 moves to a tranquil village and uses her special intoxicating spiced cocoa to help revive the villagers' passions.
9. For the budding young chef in your life, motivate them with these two recommendations: Cooking Rocks, from T.V.'s Rachael Ray, is written in her typical fun, simple, 30-minute-meal  style.   My first cookbook ever was the Better Homes as Gardens Junior Cookbook, which I loved, but every woman in the pictures resembled Donna Reed, so it needed some updating.  Their current version,  Better Homes and Gardens New Junior Cookbook has kid tested and tasted recipes written to appeal to the 8-12 age group.
10. If you know someone who is more of a wine connoisseur than a foodie, then the following gift ideas are for them.  I have this habit (probably bad manners--sorry mom) of flipping over plates and stemware at restaurants if I like them so that I can see what brand they are.  Time and time again, the same brand has been showing up on wine glasses, Schott Zwiesel.  Their Cabernet and Chardonnay Wine Glasses are delicate, but not to the extent that you are afraid to touch them, and they are designed so that they are so easy to drink out of. The Oxford Companion to Wine is a great wine reference book that is also a great coffee table book.  It has been around for years, but it updated frequently. 

Spiced Nuts Trio

Warning, the items made from the following recipes are very addictive.  Putting them out for your family to snack on prior to Thanksgiving dinner may result in some appetites being spoiled.  Sometimes, the heavenly aromas that occur while they bake cause the nuts to never even make it out of the kitchen.   I almost didn't have a photo of the Rosemary Roasted Cashews to share with you today.  They are my husband's favorite, and while I was preparing the other two recipes he managed to graze his way through most of them.  Here is my suggestion for these three recipes:  Make them ahead of time in double or triple batches, only put a portion of them out for snacks, and reserve the other ones for homemade holiday or hostess gifts.  That is, of course, if you can restrain yourself from dipping into them ten times each day--not easy!  Here are a few tips and ideas for these recipes:

• All three can be stored at room temperature in airtight containers for up to two weeks.
• You can mix and match the types of nuts that you use.  For the cashew recipe, you can try walnuts, hazelnuts, or almonds.  For the maple recipe, pecans would work well.  As a substitute for the Peppery Pecans, try using mixed nuts.
• In the Maple Sugared Walnuts recipe, if you don't have brandy, you can use a dark rum.  Maple sugar can be tough to find.  I have found it at Whole Foods or on-line, but if you don't have any, then just use regular sugar in its place.  The nuts will still have a very pronounced maple flavor. 
• If you are planning to give these as hostess or holiday gifts, put them in a cellophane gift bag with a decorative ribbon and then attach a little card with the recipe.  Because these nuts are all so addictive, the recipient will surely want to know how to make more!

Rosemary Roasted Cashews

Makes 3 cups

Ingredients:

1 1/4 pounds cashews

2 tablespoons coarsely chopped fresh rosemary

1/2 teaspoon cayenne pepper

1 heaping tablespoon dark brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

Preheat the oven to 375F degrees.  Place the nuts on an ungreased baking sheet and bake for about 10 minutes, until they are warmed through.  Meanwhile, combine the rosemary, pepper, sugar, salt, and butter in a large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.  Serve warm or at room temperature.

Peppery Pecans

Makes 8-10 cups

Ingredients:

12 tablespoons butter, room temperature

2 1/4 cups sugar

3 tablespoons ground black pepper

1 1/4 teaspoons salt

2 tablespoons cinnamon

1 1/4 teaspoons allspice

1 1/4 teaspoons cloves

1/4 teaspoon ground ginger

Generous pinch ground cardamom

2 large egg whites

2 pounds pecan halves

Preheat the oven to 325F degrees.  In a large bowl, stir together the butter, sugar, pepper, salt, and spices.  Add the egg whites and mix well.  Add the pecans and mix thoroughly to coat well.  Spread the spice-coated pecans on a large cookie sheet.  Roast for 20-25 minutes, or until they are toasted through, turning every 5 minutes with a spatula.  Remove from the oven and continue to turn every 5 minutes until the nuts have reached room temperature. 

Maple Sugared Walnuts

Makes 8 cups

Ingredients:

6 cups walnut halves

1/2 cup maple sugar

1 tablespoon plus 1 1/2 teaspoons coarse salt

1/2 teaspoon cinnamon

1/4 cup brandy

2 tablespoons vanilla extract

1 1/3 cups maple syrup

2 tablespoons butter

Preheat the oven to 350F degrees.  Spread the walnuts in a single layer on a baking sheet and toast for about 10 minutes, stirring occasionally.  Let cool.

Combine the maple sugar, salt, and cinnamon in a medium bowl; set aside.  In a deep skillet, combine the brandy, vanilla, maple syrup, and butter.  Bring to a boil over medium heat.  Cook until liquid has reduced by half, about 5 minutes.  Stir in the walnuts; continue cooking, stirring, until the skillet is almost dry, about 3 minutes more.

Immediately toss the nuts in the reserved sugar mixture until well coated.  Spread the nuts on a baking sheet lined with parchment or waxed paper and let cool completely.