Christmas Tree II
Christmas Tree II
Patricia ...
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 A View of a Christmas Tree Through a Window View of a Christmas
Tree Through Window

Photographic Print

Nowitz, Richard
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Christmas Decor at Trump Tower, New York, New York, USA
Christmas Decor at Trump Tower, New York, New York, USA
Michele ...
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Two Pans of Melted Couverture
Two Pans of Melted Couverture
Anita Oberhauser
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Close-Up of Rows of Chocolates in a French Cafe, France, Europe
Close-Up of Rows of Chocolate in a French Cafe
Frank Fell
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La Belle Cuisine


Recipe Source:

Bon Appetit:
The Christmas Season

From the Editors of Bon Appetit, 2000,
Condé Nast Books, Clarkson Potter


"If you want the Christmas gifts you give to be truly memorable, perhaps
the best place to 'shop' is in the kitchen - your kitchen. A homemade gift,
beautifully wrapped and presented. may turn out to be the best of all
presents, and on the giver's end. it might be the perfect antidote to that
common ailment: too much shopping and spending."

Citrus Vodka
Five-Minute Spiced Orange Marmalade
Olive Oil Infused with Porcini and Rosemary
Peppercorn, Mustard and Dill Vinegar
Sweet and Spicy Candied Nuts
Winter Fruit Chutney


Chocolate-Almond Sauce

“Any chocolate lovers on your list? They’ll appreciate
a jar of this ice cream topping.”

Makes about 1 3/4 cups (enough for two 8-ounce jars)

1/4 cup sugar
1/4 cup water
1/2 cup whipping cream
7 ounces bittersweet chocolate (not unsweetened)
or semisweet chocolate, chopped
1/4 teaspoon almond extract
Generous pinch of salt
1/2 cup whole almonds (about 2 1/2 ounces),
toasted, chopped

Stir sugar and water in a heavy small saucepan over low heat until
sugar dissolves. Add cream and bring to a boil. Remove from heat;
add chocolate and whisk until melted and smooth. Whisk in almond
extract and salt. Stir in almonds. Divide sauce between two 8-ounce
canning jars; seal with lids.
(Can be made 2 weeks ahead; refrigerate. Rewarm sauce over
medium-low heat, stirring constantly.)


Coffee-Caramel Sauce

“For a gift, simply decorate the jars with gold ribbon, and attach tags
that include the rewarming instructions, or pack a basket with a jar of
this sauce, the Chocolate-Almond Sauce, and ice cream scoop and
four or six sundae goblets.”

Makes about 1 3/4 cups (enough for two 8-ounce jars)

8 tablespoons water
4 teaspoons instant coffee powder
1 1/3 cups sugar
2/3 cup whipping cream
5 tablespoons unsalted butter, diced
Pinch of salt

Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl
until coffee powder dissolves. Stir remaining 6 tablespoons water and
1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep
amber, occasionally brushing down sides of pan with pastry brush
dipped into water and swirling pan, about 8 minutes. Remove sauce-
pan from heat. Add whipping cream, butter, and coffee mixture
(mixture will bubble vigorously). Return to heat and bring to boil,
whisking constantly until smooth. Whisk in salt.
Divide sauce between two 8-ounce canning jars; seal jars tightly
with lids. (Sauce can be prepared 2 weeks ahead; refrigerate.
Rewarm over medium-low heat, stirring constantly.)


Chocolate-Walnut Rum Balls

“These dense, moist treats are irresistible. …they are an ideal
party favor, enclosed in a festive gift bag and tied with grosgrain
ribbon. (They’ll keep in the refrigerator for days.)"

Makes about 45

1 cup semisweet chocolate chips (about 6 ounces)
1 cup sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups finely crushed vanilla wafer
cookies (about 10 ounces)
1 cup finely chopped walnuts (about 4 ounces)

Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Remove from over water. Whisk in 1/2 cup sugar
and corn syrup, then rum. Mix vanilla wafers and walnuts in medium
bowl to blend; add chocolate mixture and stir to blend well.
Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll
1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll
balls in sugar to coat evenly. Cover and refrigerate at least overnight
and up to 5 days.


Christmas Turtles

“Surprisingly simple to make, these caramel, chocolate
and pecan candies are also an excellent party favor.”

Makes about 24

2 cups (about) pecan halves
1 1/3 cups whipping cream
1 cup sugar
1/2 cup light corn syrup
1/3 cup milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
12 ounces bittersweet or semisweet
chocolate, chopped

Butter 2 large nonstick cookie sheets. On prepared sheets, arrange
pecan halves in clusters resembling turtles. Combine cream, sugar,
corn syrup, milk and butter in heavy medium saucepan. Stir over low
heat until sugar dissolves. Clip candy thermometer onto side of pan.
Increase heat to high and boil without stirring until mixture turns
golden, bubbles thickly and thermometer registers 234 degrees F.,
swirling pan occasionally, about 15 minutes. Remove mixture from
heat. Stir in vanilla. Immediately drop 1 tablespoon caramel mixture
onto center of each pecan cluster. Cool slightly.
Stir chocolate in top of double boiler over simmering water until
melted. Drizzle 1 tablespoon chocolate over each candy. Chill until
chocolate sets, about 30 minutes. (Can be prepared 1 week ahead.
Cover and keep refrigerated.)


Pecan Toffee

“Ideal for gift-giving, this rich and crunchy candy takes only
about 15 minutes to make and can be whipped up several days
ahead  of when you might need it.”

Makes about 1 1/2 pounds

1 cup (2 sticks) butter
1 1/2 cups sugar
1/4 teaspoon cream of tartar
6 ounces bittersweet (not unsweetened) or
semisweet chocolate, finely chopped

1 cup coarsely chopped pecans

Line 9-inch square baking pan with foil, overlapping sides. Butter foil.
Melt butter in heavy medium saucepan over medium heat. Add sugar
and cream of tartar and stir until sugar dissolves. Increase heat to
medium-high. Brush down sides of pan with wet pastry brush. Cook
until mixture registers 310 degrees F on candy thermometer, stirring
occasionally, about 11 minutes.

Immediately pour toffee into prepared pan. Let stand 1 minute.
Sprinkle with chocolate. Let stand 2 minutes to soften. Spread
chocolate with back of spoon over toffee until melted and smooth.
Sprinkle with pecans. Refrigerate until firm. Remove toffee from
pan, using foil as aid. Break into 3-inch pieces. (Can be prepared
4 days ahead. Chill in airtight container.

Featured Archive Recipes:
C'est si Bon Bons
Christmas Candy Collection
Christmas Goodies
Christmas Truffles
Holiday Party Food!
Seven Scrumptious Chocolate Sauces
Soft Chocolate Caramels (Jacques Torres)
Spago's Chocolate Almond Toffee
Spago's Chocolate Truffle Cake


More Lagniappe Recipes!
Holiday Central
Party Central
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