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!

Panforte di LunaCafe: Tis the Season

Panforte di LunaCafe, Small Cake

A dried fruit and nut laden Christmas specialty of Siena, Italy, panforte (pronounced pan-FOHR-teh; variously called Panpepeto, Siena Cake, Panforte di Siena, Panforte Nero, and Panforte Margherita) is often described as a type of fruitcake. To call it a cake of any type, however, is, well, misleading. It doesn’t fit my definition of a cake.

It also reminds me nothing of Lebkuchen, a German gingerbread-type cookie, which it is also said to resemble, probably due to the inclusion of honey and warm winter spices in both. But no, it’s not a cookie.

Fire-Spiced Chicken with Wild Honey & Lemon Glaze

Fire-Spiced Chicken with Wild Honey & Lemon Glaze

MauiJim has been whining for chicken for weeks. WHINING! LIKE A BIG FAT BABY! Since a day or so after he ate all of the last batch of LunaCafe’s Spicy Fried Chicken, in fact.