These delicious nutty truffles taste like a tiny slice of pecan pie — and the perfect ending to a large meal. INGREDIENTS: 2 1/2 cups pecans, toasted and chopped 1 cup graham crackers, crushed (or vanilla wafers can be used) 1 cup brown sugar, firmly packed 1/2 teaspoon salt 2 tablespoon maple syrup or dark...Read More
INGREDIENTS: Cooking spray 1 cup slivered almonds, roasted 2 1/4 cups sugar 3-4 drops lemon juice 1 cup (2 sticks) butter, cut into pieces 2 cups light cream 1 cup light corn syrup 2 vanilla beans 1 teaspoon Fleur de Sel salt METHOD: Line a 9- by 9- by 2-inch baking pan with foil, extending...Read More
This past fall, the Aptos Farmers Market had the honor of hosting Fran Gage, a noted author, baker, and olive oil aficionado, as a guest speaker that included a book signing of her newest book, The New American Olive Oil. We learned how to choose olive oil, tasted olive oil (two excellent oils from our...Read More
Handwritten recipes for “See’s Fudge” have been circulating for years amongst friends and families and reprinted in numerous newspapers’ holiday food sections. The story goes that this recipe was given to Amy DeVore by Emma Julian, circa 1930, and is rumored to be the original recipe for the fudge produced by the See’s Candy Company,...Read More
INGREDIENTS: 8 ounces whipping cream 3 tablespoons unsalted butter, room temperature 2 tablespoons dried cherries, chopped 1 lb. semisweet or bittersweet chocolate, finely chopped Cocoa powder, for dusting truffles METHOD: Line the bottom and sides of a small square dish with parchment paper. Bring cream and butter to a simmer in a sauce pot. Remove...Read More
Get out your candy thermometer and make a batch of these rich, buttery caramels for the holidays! Fleur de Sel (or ‘flower of salt‘) is known as the caviar of salt and is revered for its crunchy texture and flavor. You can find it online or at many of our local specialty grocers. INGREDIENTS: 1...Read More
Kumquats are originally from China. In Cantonese, kumquats are known as ‘kin ku’ meaning ‘golden orange.’ About the size of an olive, this tiny fruit packs a big punch. The entire fruit is edible, rind and all. The peel is the sweet part, where as the pulp is extremely tart. This is actually two recipes...Read More
INGREDIENTS: 8 ounces 60% dark Chocolate 5 1/2 tablespoons soft unsalted butter 1/3 cup extra virgin olive oil Grey sea salt from France (Fleur de Sel) 1/4 cup cocoa powder METHOD: Melt the chocolate over a double boiler that has been heated and then turned off. Add the olive oil and stir slowly until the...Read More
