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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.
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