LunaCafe Garam Masala

Toasting Spices for Garam Masala

Garam Masala in a fragrant, utterly appealing spice blend used predominantly in Northern Indian cuisine. The spices used in this blend vary from region to region and cook to cook. Regardless of the specific spices used, they are always toasted to bring out their flavor before grinding to a powder. LunaCafe Garam Masala Garam Masala, the […]

Toasted Hazelnut, Honey & Garam Masala Brittle

Toasted Hazelnut, Honey & Garam Masala Brittle

But as I perused further, I saw one resolution that I could easily accomplish TODAY. It said: “Make peanut brittle. No peanuts. Must be exceptional.” Aha! (Did I mention that I have never made peanut brittle or any kind of brittle?)

So I began researching all of my dessert cookbooks this morning. Then I hit the web and looked around there. That took hours and more than 2 cups of coffee. Everyone makes it slightly differently and naming conventions are all over the place. Some cooks make toffee and call it brittle. Some cooks make hard caramel (which I call praline) and call it brittle. One noted cook calls melted white chocolate painted thinly and embellished with raspberry puree, chocolate brittle. EEYIYI!

Garam Masala & Candied Ginger Cookies

Group 3

If you have been following along on this year’s Twelve Days of Christmas Cookies: Starry Night bake-a-thon, you know this is my year for putting tradition aside and pushing the holiday cookie flavor envelope. Perhaps this particular cookie pushes the envelope to its most extreme so far. I don’t imagine that these cookies will ring everyone’s Christmas bells, but I must tell you I am already nearly addicted to them. If you’re like me, on the first bite you might think, “What the @#$%^$!” Then on the second bite, the thought shifts to, “Wait a minute, this is Interesting.” Then by the third bite, you are full on IN LOVE. Actually this also describes my first encounters with MauiJim, but I digress. :-)