The Future Looks Bright

2010 was an excellent year. A transitional year. A happy year. Hope it was equally joyful for you.

The plan for 2011 -- growth! Personal growth. Professional growth (wherever Tapenades may take me). Whatever your plan is for the new year, I hope it's bright and full of great experiences.

Here's to a bright future!

In case you're looking for the perfect sweet bite to complement your bubbly, here's an easy recipe for decadent truffles.

Chocolate Truffles with Fleur de Sel
adapted from Epicurious

12 ounces bittersweet or semisweet chocolate chips, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
2 tablespoons cocoa powder

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.

Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.

Coarsely grind the remaining 4 ounces in a food processor. Combine ground chocolate with cocoa powder. Using 1 tablespoon truffle filling for each truffle*, roll into balls, then roll in cocoa/chocolate chips. Arrange on baking sheet. Chill.

* Notes: If you are finding it difficult to make a ball, dip your tablespoon into a cup of water before you make each ball.

Happy New Year!





 

Mark Your Calendars!

SATURDAY, DECEMBER 11 -- 6-9PM; BALLARD SECOND SATURDAY ART WALK

My friend Penny and her sister Leah, are the brilliant designers behind Clinks for Drinks, and are the featured artists at Venue for the Art Walk this Saturday. Tapenades will be providing some lovely sweet treats to enjoy during the evening.

Make it a date night! Stop by, have a bite, and check out some great local art!

Hope to see you all there.

Breaking the Vegetable Cycle

I didn't realize how "vegetable" focused this blog has become. If you didn't know me, you might think I were a vegetarian without a sweet tooth. Both couldn't be farther from the truth.

I do love vegetables, and enjoy incorporating them in delicious ways into my family's diet. I may LOVE sweets even more.

Tonight we're having family over for the first night of Hanukkah. It's a simple menu with key traditional basics -- roasted chicken and fried potato pancakes (latkes). I don't know about you, but when I eat fried food, I crave sweets even more. I didn't want to dissappoint tonight so to complement the latkes, we're having fudgy, chocolately, walnuty cookies. Somewhat meringue like, with a slight sticky chocolate (loaded with walnuts) inside -- sheer genius by the originator of the recipe, Francois Payard. I added a sprinkling of fleur de sel (the magic touch to any uber-chocolate dessert), but otherwise, I've left the recipe as perfect as it reads.

Fudgy Chocolate Walnut Cookies

2 3/4 cups walnut halves (9 ounces)
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.


Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.

In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.

Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.

Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.