Dessert By Candy

Dish That Keeps On Giving

I am braising brisket right now. In fact, this is the third 5lb piece of beef brisket entering my kitchen over the last ten days. No doubt this is another fine example of me overdoing things that I like (see my last entry on holiday cookies). Brisket #1 was gladly devoured by me and my friends at my Winter Solstice Party. I had merely one small slice of leftover. When the house was cleaned and back to its normal state, the feeling at home was unanimous: we needed more brisket. So off to the market I went to procure Brisket #2.

The first two briskets were prepared using the same Braised Brisket & Onions recipe from Slow Cooker Revolution. It was savoury, beefy, and melt-in-your-mouth tender. We ate it plain, we ate it between slices of challah, and we dipped the brisket sandwich in bowls of jus like a French dip sandwich. It was marvellous.

Happy Holidays!

My Winter Solstice Party last weekend was a celebration of good friends, good food, and good drinks as I hoped. But now I am in the enviable position of having way too many holiday cookies at home. As soon as I plated a small fraction of the cookies into towers and platters, I couldn’t stop giggling with glee. Much thanks to Little Brother for capturing that moment. What a sight to behold!

My friends and family all pitched in to share the calories (share the love). It was a sugary buttery sweet celebration and I am thankful to be surrounded by so many loved ones. Happy Holidays from Dessert By Candy. I hope your festive season will be as sweet as mine!

Please, Have A Gluten-Free Cookie

I remember a scene from My Big Fat Greek Wedding in which the aunt breezily stated “That’s alright, I’ll cook lamb” for a vegetarian. Cooking for friends has broadened my horizon on various diets but navigating the holiday season can be challenging with food so steeped with traditions. My holiday cookie dessert extravaganza is coming along nicely and I am only a couple batches short of the target 16. The latest two additions were made especially for my friends on gluten-free diet.

There are many ways to gluten-free dessert nirvana but I have to admit most recipes share a very health-conscious angle. While I am quite happy to nibble on a date nut bar (think Larabar knock off), it is not my idea of holiday cookie. I want decadence! I want festive! I want indulgence!

How To Plan Your Holiday Cookie Assortment

I’m hosting a Winter Solstice party this Saturday and I was out of ideas for dessert. Seriously, dessert is my game yet I had the hardest time deciding on what to make for a crowd. You see, with all the hosting distractions, I want dessert that requires zero attention from me the day of the party. I want something impressive, portioned, bite-size, made ahead of time, does not take up fridge space, and to be lingered over jolly conversations. While I was having breakfast last week, it dawned on me that I should prepare a dazzling assortment of holiday cookies. If I may say so myself, I’m an accomplished cookie baker. A platter of cookies is exactly what I want to serve.

It’s that time of year when everyone bakes cookies. Based on my experience with bake sales and holiday homemade gifts, there are a few tips that I would like to share. Over the next few days, I’ll also show you batches of cookies coming out of my kitchen as the full assortment takes shape.

Hold On Tight

I feel powerless in the face of senseless violence. Tragic news of the Newtown school shooting starkly reminds me we do not live in a safe world and a few selfish violent people among us can take away all that we love and cherish. I long to hold on tightly to my loved ones and do not let go. It is merely a game of chance that we do not fall victim to such horror.

I seek solace in the kitchen. Holiday baking suggests spreading cheers and somehow that does not feel quite right. However, just using my hands to create something tasty lightened the heavy feeling in my heart. My mind was distracted momentarily when all that mattered was making sure the cookies turn out successfully. I chose to make biscotti, something that I’ve only baked once in my life back in culinary school. Biscotti is an addictive treat to me but I absolutely loathe to make them. Every time I pick up a biscotti recipe, I have visions of the half-baked log crumbling to dust when I slice it to individual pieces.

The Buckle That Haunted Me

Old-fashioned dessert like “buckle” makes me smile. I cannot think of a more appropriate name for a tender buttery cake that buckles under the weight of juicy baked fruit. There is fruit baked within the cake and there is fruit baked over the top of the cake. When it comes out of the oven, pieces of fruit lazily sink to various depths of the dessert. The top is dotted with pockets of fruity tartness. It is a feast to the eyes and the taste buds.

Of course, you can argue that buckle is no different than a shallow coffee cake with more fruit. I would actually describe it as such to people who may not be familiar with the vocabulary. After all, most people opt for things that they know when there isn’t necessarily someone standing by to recite a complete explanation. Regardless of what you call it, the Cranberry Buckle I enjoyed for breakfast this morning was most seasonally appropriate and absolutely irresistible.

From Ordinary To Extraordinary

Not another puree vegetable soup! That was my enthusiastic reaction to this week’s recipe of Creamy Cauliflower Soup Sans Cream from Around My French Table. Although I am happy that my immersion blender is earning its keep, I am not thrilled with making yet another variation of the same soup. And then a brilliant idea dawned on me. For many of us, we are busy planning for holiday parties in the next few weeks. I don’t know about you but I certainly can use some help with make ahead dishes. This soup fits the bill perfectly.

Why serve the velvety soup in a soup dish when I can fashion them into cute little soup shots? The smooth texture means my guests don’t need to fumble with spoons or messing up their elegant outfits in the process. My vegan version of the soup is made with cauliflower, onion, celery, garlic, vegetable broth, and a touch of ras el hanout. I topped each shot with a toasted pecan half and a small piece of apricot rosemary crisp. Just a taste of the warm and cozy soup is a great addition to a cocktail party menu.

Second To None

Time in the kitchen has taken a backseat lately due to a major distraction. Back in September, a set of plaster mould was made from my feet by one of the best speed skating bootmakers in the industry. Carbon fibre and leather were used to make these custom boots which finally arrived last week. With this shiny new toy within arms’ reach, I can hardly concentrate on anything else. I dream of skating in these light and responsive boots in balmy warm weather over smooth long stretches of asphalt.

Alas, it is December and I am in Toronto. Even though it’s been unseasonably warm recently, daylight is scarce and rain is aplenty. Since the boots arrived at my doorstep, I only skated on them twice at an indoor roller rink. They are perfect in every way and I cannot wait until my mid-winter skating vacation in South Beach. Yes, that is my name embroidered on the boot. The other one appropriately reads SKATE N BAKE.