Menu For Love

Coal Candy or Carbon Dulce

One look at this candy on Flagrante Delicia and I knew I had to try it. I converted the measurements and temperature and it worked beautifully. It's a novelty to give as a gag for the holidays, but not the most tasty of treats for sure. I guess that's why you get it if you've been bad. ;)

Coal Candy

Prepare an 8" square pan by layering some parchment paper on the inside.

ingredients

1 egg white

1 cup powdered sugar (might need more to make it thick)

1 1/2 tsp. black gel food coloring (or powdered food coloring)

1/2 tsp lemon juice

Blend together to make a thick frosting. Set aside.

3 cups sugar

1/4 cup water

Bring the sugar and water to a boil in a heavy bottomed sauce pan. Bring to 258-260*F  on a candy thermometer and then stir in the above frosting mixture and stir rapidly. It will foam up a bit, but keep stirring. When foaming starts to subside and mixture is well blended, pour into pan. Break into pieces

original recipe found here 

http://www.flagrantedelicia.com/en/decorations/theres-christmas-also-for-bad-kids/
 

A new video recipe for Pomegranate Creme Brulee, http://vimeo.com/8055513

This is a fall favorite of mine. I sometimes change it up by adding curry powder, pomegranate juice, feta cheese, whatever sounds good to my tastebuds. 

Butternut Squash Soup

1 medium to large butternut squash, peeled, seeded and cubed (reserve seeds)
2 Tbsp melted butter
1 Tbsp brown sugar or honey
1/4 tsp cayenne
salt, pepper
4-5 cups hot chicken stock (vegetable is fine too)
1 small onion, diced
1 stalk celery diced
1 small carrot diced
1 Tbsp olive oil
additional seasonings and toppings that taste good, curry powder, parmesan cheese and roasted seeds.

In a lightly greased roasting pan toss the squash cubes with the butter, brown sugar, cayenne, salt and pepper. Roast in a 375* oven for 30-40 minutes or until soft when pierced with a knife. 
In a stockpot saute the trinity (carrots, onions, celery) till soft and translucent, then add the chicken stock. Carefully add in the squash and cook till hot. Then, using a stick blender, blend the soup until creamy smooth. You may need to add more stock or some milk/cream to get the right consistency. Sprinkle with toasted squash seeds and parmesan cheese. 

To toast squash seeds all you do is rinse them well, pat dry with a paper towel and then toss lightly with olive oil. Layer them on a cookie sheet, sprinkle with salt and/or other seasonings and let toast in a hot 450* oven for 10-15 minutes or until crackly and brown.

Grilled Fresh Tuna

The best way to eat fresh tuna  (and most fresh fish) is to quickly cook it and season simply with salt, pepper and maybe a little lemon. That's how Al and I prepared this albacore tuna and even though it overcooked a tad due to it's uneven shape and my lapse of judgement it tasted fantastic. We served it over sauteed leeks and I can't wait till we try another recipe using this tasty fish. I love being able to go to the docks and get fresh fish. Next up, salmon and dungeness crab!