It’s that time of year again for lugging out the decorations. Thankfully in this house anyways, most of these decorations are homemade and many of them edible. Last year we made homemade gingerbread stained glass cookies. This year we finally decided holiday or no holiday we did not want to be chomping through some perfectly delicious gingerbread and encounter an insidious “lemon” or “orange” flavor at its center. We are also not about sugar that causes you to first bounce around the walls and then five minutes later fall on your face. So we opted for some homemade candy to accompany our hearts, stars, and spaceship, errrr, penis ornaments that hang on the tree.3 Comments » Keep reading »
I’ve had the urge lately to make a bite size piece of something fluffy, sweet, and totally unnatural. I am told this requires gelatin. I also happen to have a totally unhealthy relationship with marshmallows. I will indulge in campfire when I have to, but much prefer the pillowy, melty, homemade style from City Bakery. We’re on a baker’s schedule lately, so at 10:30pm on Wednesday it was go time. We needed gelatin and molasses (for an anadama sweet bread), which we guessed was a mission impossible. These once typical ingredients are not generally in high demand at the Manhattan supermarket/market/$8 peanut butter bodgea, and especially not in the stiletto and cobblestone nether region of the Meatpacking District. Besides, why would you buy ingredients for bread and marshmallows when you can just purchase the products for under $5 with money left over for a couple of beers? Because I am the master of my belly and homemade is more delicious.9 Comments » Keep reading »
Cashew burfi (बर्फ़ी) is a sweet Indian dessert made with cashews, ghee, and sugar. They are traditionally eaten during holiday, especially Divali, the Hindi festival of lights (actually meaning “row of lights”). Divali is celebrated the world over Amaavasya, the 15th night of the fortnight of the month of Kaartik in October/November.
Part of the reason must be due to the fact that you need a lot of people around to stir. We made these yesterday in celebration of another holiday. Everyone pitched in with the stirring (and eating). In stores, burfi’s commonly come with a piece of silver foil at the top. Ours our naked and better for it. They have a wonderfully rich and nutty flavor, and are incredibly smooth like fudge.2 Comments » Keep reading »