Okay, I know there are a zillion recipes for homemade marshmallows on the web, each claiming to be the lightest, fluffiest, springiest, tastiest, BEST marshmallows in the entire universe. But I’m giving you a marshmallow post this holiday season anyway for the following reasons.
With New Year’s parties coming up, it’s time to corral all your favorite appetizer recipes and decide which ones will make the cut this year. If you’re planning a standing-room-only cocktail party, tasty tidbits that can be finished off in one or two bites are de riqueur. Since there are only 1-2 bites to each tidbit, those bites must SING. Which means big, bold, memorable flavors that keep all of your senses awake and wanting more.
There’s something about January that sends me running to Mexican, Latin American, and Southwest cookbooks. Perhaps it’s because the sun has disappeared from the Northwest, and I suspect it headed to Cabos San Lucas without me. Laughing all the way.
Just knowing that there are lots of folks basking in the sun as I huddle in front of the fireplace, firing up their charcoal grills as mine sits forlorn on the freezing deck, and swishing their lucky feet in a cool swimming pool as mine are buried in 3 layers of wonder fiber makes me want to smother everything I eat with a fiery chile sauce and pretend I’m wintering in Mexico.
Polenta is basically a thick cornmeal mush (although culinary goddess, Marcella Hazan, calls this description an indelicate use of the English language), which is either served hot and creamy from the pot with a sauce of some type or shaped and left to cool, then later sliced and fried, baked, or grilled.
It never fails. When the temperature drops like a rock and snow is in the air, I start craving gingerbread cake. It’s one of those ultra-comforting sweets that has so sparked bakers’ creativity over the years that it now boasts hundreds of variations. Maybe thousands. Look at the lineup of gingerbread cakes on TasteSpotting.
However, for gingerbread inspiration this year, I had only to open the new Flour: Spectacular Recipes from Boston’s Flour Bakery + Café cookbook by Harvard educated mathematician turned professional baker, Joanne Chang. I scored the cookbook earlier this fall while at the South End location of Joanne’s Flour Bakery in Boston.
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I quickly swapped for pumpkin in honor of the holiday.)
The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a measure of sophistication.