Mocha Bûche de Noël

I did it! I made a trial run first, and learned from a few of my minor mistakes, but I tackled what I thought might be one of the trickiest things to make - a Bûche de Noël - and I came out victorious. The end result was a delicious and moist chocolate cake soaked with brandy and espresso, filled with a coffee-flavored whipped cream and ricotta filling with small, toothsome bits of dark chocolate, and the whole thing was covered with chocolate ganache. It was a lovely and yummy, and it actually tasted better as it aged in the fridge!

This was my first time making a genoise. I wasn't familiar with this type of a cake, as everything I'd done before had been a variation on the standard creamed butter and egg cake batter that goes into a 9" round pan and bakes for 40 minutes. I didn't know how it was going to roll without cracking, that confounded me. And I was wary of the syrup, having had only a single, and disastrous, experience with soaking a cake (I ended up with a flattened, soggy cake, ew). And I didn't think tiramisu counted, since the ladyfingers were purchased and therefore already a little dried out (did you know ladyfingers were piped genoise? I didn't!). But after all was said and done, it was pretty straightforward.

Rich and Delicious Mocha Bread Pudding

Continuing on the coffee theme, here's a rich bread pudding that pairs one of my absolute favorite flavor combinations - chocolate and coffee. I remember the first time I had bread pudding, it seemed like the oddest thing to me. But when I got it, I fell in love - the bread had been transformed from something simple to something decadent, creamy in the middle and crisp around the edges, all full of chocolate but not too sweet. I was hooked.

Make no bones about it, this isn't for the faint of heart, or those trying to diet. It's full of dairy, eggs, bread, and chocolate. It's rich. And it makes a lot! But it is an awesome dessert, and it's done the way I like, which is just sweet enough, but not too sweet. I suggest a little whipped cream for topping, especially if you spike it with something like a coffee liqueur or bourbon. Or, for extra decadence (and as I have done here), some caramel sauce and coffee ice cream.

Coffee-spiked Pork Satay

These are a unique yet simple appetizer for get-togethers or a light lunch or dinner - pork skewers with a simple coffee-spiked peanut sauce. It's not the first pork skewers I have on here, and it probably won't be the last, but what can I say, I dig meat on a stick. I know the dipping sauce sounds a little strange -- coffee and peanut butter, really? -- but it’s a surprisingly nice flavor combination, and if you have a little leftover coffee from the morning, this will all come together super quickly. And after all the work of the holidays, or if you're planning a New Year's shindig, wouldn't we all love something simple and quick?

I know I'm really pulling from a variety of influences here, but don't skip the garam masala. I find the combo of spices is just right to give it a real depth of complimentary flavor to peanut sauce. If you don't have any on hand, try adding just a pinch of coriander, cinnamon and black pepper.

Chocolate Cherry Almond Biscotti

Let me start right off the bat by simply saying this: this might be my favorite cookie ever. I love all the tried and true favorites - a good, thick, chewy chocolate chip cookie; a soft and chewy oatmeal raisin cookie; a crisp and delicate sugar cookie; and Newman-O's and Girl Scout Samoas and Thin Mints are oh-so-good. But this cookie fulfills all my favorite things I like about sweets in one go: chocolate, of course, preferably dark; sweet-tart and chewy dried cherries for a little bright-tart flavor, and texture; almonds and almond flavoring, because I'm a sucker for sweet almond treats; cardamom, since I adore it but I find it's rarely used in Western foods; and the fact that these are just sweet enough, but not too sweet. Put those all together, and make it into a cookie that's easy and not at all fussy, and you have a winner.

The base is also really versatile - chocolate, cherry, and almonds with a little cardamom is my personal favorite. But you could use cranberries, white chocolate, and pistachios; a little orange zest and anise seed; really, whatever you like. These last ones I drizzled with a little milk chocolate for a cookie exchange, and you can dip half in chocolate for a nice presentation if you like. But usually, I just make (and eat) these plain.

If you decide to make this with dried cherries, and you have a Trader Joe's nearby, I strongly encourage you to stop there and seek out their dried Montmorency cherries. I've tried various dried cherries, packaged and in bulk bins, but they are usually too sweet and mushy (and occassionally rotten, yuck). I've bought countless bags of the TJ's ones over the year, and they are by far the best AND most reasonably priced of the lot, with the best sweet-tart flavor and chewy texture.

Carrot Cake with Cinnamon Citrus Cream and Candied Carrot Curls

There's something really cool about getting your own, small, personalized cake. I'm not talking about cupcakes, although those are fine too. But your own small cake, on a dessert plate, maybe with a nice dollop of whipped cream or some glaze dribbling down the sides looking so prettily imperfect.

What a fun way to elevate the homely but honest carrot cake - one of my favorite cakes! - by turning it into a personal dessert. It's easily achieved with oversized muffin tins. Add an unexpected candied carrot curl (surprisingly tasty!) and candied pecan for that extra touch, and drizzle with thick, cinnamony and citrusy mascarpone frosting. The cake, icing, and even the candying are surprisingly easy, and can be done while the cake is baking or cooling. Your guests (or maybe just you!) will delight at having their own adorable little cake, and you'll have a showstopper you can be proud to serve for dessert!

Dinner at Tilth

It takes me a while to get around to trying fine dining places. When the weekend rolls around, often all I want is something comfortable, and with a really good IPA on tap. Something you don't typically find at fine dining. Well, after hearing so much about Tilth, we finally decided to get over there and give it a go. I had high expectations, but even so, this place still totally blew me out of the water. What a gem!

Let's begin - first, it's along the main strip in the uber-cute neighborhood of Wallingford, which I lived in when I went to college and have a total soft spot for. It's in a renovated house, and it's a little noisy, a little cozy, but once the food arrives, you won't care.

Our friendly and attentive (but not pushy) waiter recommended splitting 6 of the small courses between the two of us, which I found fantastic, because I love splitting small plates! I can't comment about the wine, because I don't order wine much when I go out, but the food was fantastic.

Baby Artichokes with Bread Crumbs and Almonds

I love fresh artichokes. I've grown up eating the giant thistles, steamed until tender, dipping the meaty ends of the leaves into melted butter and scraping off the good stuff. And the heart is the best part, I would carefully scrape off each tuft of fluff, leaving the heart as intact as possible, so as not to waste any. They were always such a treat!

So when I saw a giant package of baby artichokes at Trader Joe's, I couldn't resist. I had never had baby artichokes before, I had no idea what I would do with them, or even exactly how you prepared them, but I took them home anyway.

So after poking around for recipes, and not finding too many, I decided to wing it. A crunchy topping sounded like a good idea, so I grabbed some old bread I'd stashed in the freezer. I was actually going to use pine nuts, but it seems I was out, so I subbed in blanched almonds - which turned out to be a great idea! And of course, lemon has to go in there somewhere. It all turned out really good - and very simple.

Asian-inspired Turkey Burgers with Cabbage Slaw

It's always really nice when you throw some things together in a clean-out-the-fridge kind of moment, mostly hoping for something simply edible, and you end up with something so delicious, you make it again and again. Tonight was one of those nights. I'd had some gai-lan (Chinese broccoli, which is sooooo good) languishing in the fridge. Half of a sad cucumber. An old half-head of cabbage. I knew I needed to use these up, so an a-ha moment came on - I had some hamburger buns and some ground turkey in the fridge that I had randomly picked up but hadn't had any plans for - what about turkey burgers with a cabbage-cucumber-cilantro slaw?

I threw a couple of my favorite Asian condiments, plus ginger and green onion, into my basic turkey burger recipe and was exceptionally pleased. They had a ton of flavor, and were so moist and tender! And these had no cheese, but you won't mind. Slap these on a whole-wheat bun, and you have a super-lean and healthy burger that tastes great. These will definitely go into standard rotation.