PREVIEWING CHRISTMAS DINNER - #3 Truffle Cups

The truffle cup idea came to me as a way of satisfying that final craving for something sweet and rich after the meal to top off everything else you just enjoyed. Think of it as the wafer-thin mint in Monty Python's The Meaning of Life .

Think of it also as a two part truffle of contrasting textures and harmonious, yet distinct flavors, deconstructed and served in a small glass. The lower portion of the truffle is a medium firm, semi-sweet chocolate ganache made of equal parts (by volume) dark chocolate and heavy cream, and a smaller portion of butter. The upper layer is a panna cotta - sweetened and lightly gelatinized 2% milk.

Some of the flavors we are considering for the ganache include Star Anise , Almond Butter, Rosemary , Lavender and Raspberry. And for the panna cotta: Vanilla, Coconut, Orange peel, Chai and Elderflower . The truffle cups pictured above are vanilla-rosemary.

As you have read, these are not to be taken lightly. I wouldn't say they were 600 calories each, but they are rich. And unlike the man in The Meaning of Life, we would be much happier if you did not explode after eating one.

PS - I have temporarily dropped the protection on this page so you can comment on these blogs without having an account.

PREVIEWING CHRISTMAS DINNER - #2 Decadent Dessert Drinks

Before I give you an idea of what else we will be eating on Christmas, let's talk about desserts - or more specifically, dessert drinks. Non alcoholic ones.

We are experimenting with creating some intensely rich versions of coffee and tea.

1. Tea latte

A version of what Starbucks began selling this year (click ). Something they called a London Fog, but has since disappeared. A tea that actually got me to drink tea. The approach is something like this. Place an Earl Grey or a Chai tea bag, maybe 2, in a large cup with a tablespoon or so of simple syrup. I've used an orange syrup in the past because I had it, but a regular simple syrup is just as good. Fill it 5/8's full with 2% milk (5/8's is the critical point... yes, I'm not serious). Or use 4% if you must. Steam the drink, using an espresso steamer until it is hot, aerated and richly foamy. Remove from the steamer and allow the bag to steep as long as you want, then pull it out and enjoy your drink.

2. Hot Chocolate

The real stuff. This 2 step process is the current thinking, but the experimentation continues and the final approach may be significantly different. First, leave all that instant hot chocolate, 75% sugar bullshit in the cabinet (or like I do, at the store) and take 4 ounces of a good quality, dark chocolate. Chop it finely and set it aside while you scald a cup of 2% milk. (Scalding being the process of bringing milk to the verge of boiling and stopping.) Add the chocolate and whisk until it melts and is smoothly incorporated in the milk. You can drink it at this point or Step 2, take it to the steamer for some aeration or for an addition of some steamed milk. Dust with cocoa or cinnamon and drink up.

Note: For real hot chocolate, most cookbooks call for 2 oz. per cup. I made some with 3 oz. per cup last week and it was rich - but not decadent. I'm thinking 4 oz per cup is the answer but as I said, the experimentation continues.

Seriously, both of these drinks are more of a dessert than a casual drink.

FINDING NATURE IN MY ORANGE -or- THERE BUT FOR THE GRACE OF GOD, GOES IN MY MOUTH

Oh Clementine, my little girl

Flown to me from around the world

Loosely robed in an orange skin

That shrouds the worms that lie within

Clementine oranges - such as the one pictured here - are on SALE this week at GIANT supermarkets for $4.99 a box. Your actual results may differ from mine and I do not guarantee that you will be as lucky as me in winning the worm lottery. And to be fair, I guess I should disclose that the other 9 segments of this clementine were worm free (at least at a visible level). But not real sweet.


Mothers, please act accordingly and responsibly when you pack these little treasures in your children's lunches(*).

(*) Maybe I digress, but is there a mother out there - anywhere - still making a lunch for her child to take to school?

PREVIEWING CHRISTMAS DINNER - #1 Boeuf Bourguignon

IF you saw the movie, "Julie & Julia", you will recognize this dish immediately. It is one of the quintessential dishes of classic French cuisine and central to the movie.

And if you haven't seen the movie or don't know what boeuf bourguignon is, it is a combination of bacon, red wine, aromatic vegetables and flavorful beef which after hours of braising, becomes fork tender and sweet from caramelized vegetable sugars. It is rich, cozy and satisfying.

After we saw the movie this summer, we decided to make it a central point to the Christmas Dinner buffet. The recipe will be from Julia Child's "Mastering The Art of French Cooking".  I have included a link below in case you want to give it a try yourself.

Julia's Boeuf Bourguignon

INSTALLING SOME DRYWALL - Me And The Deadmen

For everything we try to accomplish, there is a probability for success and a probability for failure. The problem I was having today was that no matter how much I considered the challenge of installing a few pieces of drywall on the ceiling, and no matter how long I developed my strategy, I could not improve my perceived odds beyond a 30% chance of catastrophic failure - a failure in which the 4 x 8 sheet of drywall would come hurtling to the ground in pieces. Like the Hindenberg... as in, "Oh !  The Humanity !!!!".

But I am happy to say that today, I succeeded. Don't know about tomorrow but here were the steps of the journey:

STEP 1. After measuring the length of the ceiling and the cutout needed for the roof window, and orienting to the spatial challenge of cutting on the floor opposite to and at right angle to the ceiling, do it 5 more times before cutting to get it to work out the same way twice in a row (turns out I am bad at this). But, finally, convinced it is right, cut the drywall and attach the spine you designed (to give it strength when it is picked up).



2. Set up the supporting cast of chairs and ladders, along with a ledger board at one end of the ceiling that will support the end of the drywall as it is being raised up.

3. Pick up the drywall, turn it over and lift it onto a few cow chairs.

4. Say a prayer, have good thoughts in your head and slide, drag, carry and coerce the board over so that it is under the section of ceiling where it will be installed.

4a (not pictured) When you realize that you have the wrong end toward the wall, spin the flippin' thing 180˚ with all the grace of the hippos in Fantasia - because it isn't too stable you know and you have to use your head (physically) to balance it. But, eventually, you get it done.

5. Somehow, lift one end up and rest it on the ledger board, just below the ceiling. Then after holding it up and moving the ladder over with your feet, rest it momentarily as you reach down for the deadman and - hoping you measured its required length adequately, lift the board with one hand and prop the deadman to the spine, pushing it the remainder of the way to the ceiling.

5a. (not pictured) Pause and allow your arms to recover, drain some lactic acid, regain their strength.

6. From the middle, press the board against the joists and begin installing the 1 1/4" drywall screws at the spots you measured and X'd out. Thank Bob Villa and Norm Abrams that the X's line up to the joists. Continue screwing until you feel the board is fully supported.

7. Release the spine from the board, remove it and install all remaining screws.

8. Step back, admire your work and treat yourself to a caramel macchiato at Starbucks, knowing that next time, you'll remember to orient the board properly before lifting it.

Post script:  In my opinion, this is crazy to do by yourself. But somewhere between liking the challenge, not wanting to trouble my friends, and deciding it didn't make sense to rent a lifter for a few sheets, I decided to go for it. Two of the keys to the success were pre measuring and marking the spots where the drywall screws go AND marking middle lines on the board and the ceiling so you can easily see that you are placing the first board in the right spot.

Tomorrow, we'll try to duplicate the results with sheets #2, 3 and 4. Wish me luck !