Back for a second year! Throughout the week of December 12, Naomi Lewin talks with Rose Levy Beranbaum, the chef and author of Rose's Heavenly Cakes and Rose’s Christmas Cookies to explore Christmas cookie recipes based on Tchaikovsky’s beloved ballet, The Nutcracker. From gingerbread to sugar plums, expect a new recipe – and some insider baking tips – every day this week at 6:30pm.
Comment on the recipes or post your own!
Monday - Chocolate/Coffee
Tuesday - Candy Cane
Wednesday - Pistachio Marzipan
Thursday - Ginger Pennies
Friday - Sugar Plum
Wednesday, December 15, 2010
Lora Brody, friend and author of Cooking with Memories, developed these spirals from two recipes in The Cake Bible: pistachio marzipan and ganache. It was my fondest hope that people would use my recipes to create their own specialties in this way, and I am delighted to report that the silky-rich chocolate ganache, rolled together with chewy pistachio marzipan, is a combination that tastes every bit as good as it looks. Thank you, Lora. These candies are terrific to have on hand to serve with espresso to friends who drop in with holiday gifts and wishes.
Monday, December 13, 2010
Tuesday, December 14, 2010
Thursday, December 16, 2010
My first Christmas present and my first cookbook as a new bride was, at my request, The Joy of Cooking. It was from that book that I made my first cake (spice cake), my first bread (white bread), and my first pie (angel pie). Each was a great success; the book was everything its title promised. To this day, my favorite cookie recipe from Joy is for ginger thins, which inspired this recipe. These lovable little wafers are truly pennies from heaven: incredibly delicate, crispy, gingery, and addictive. Don't be tempted to make them too large as they will lose their unique daintiness.
Friday, December 17, 2010
In America, fruitcake is so closely associated with Christmas that it almost becomes a necessary part of the celebration, even for those who don't like it! Here is a moist, flavorful, miniature version, which features more cake than candied fruit, that everyone loves. These gems keep for months, becoming ever more mellow, but they are also scrumptious right after baking. Get a head start on your holiday baking by making these in the fall. They are great for Thanksgiving feasts as well as Christmas and ship beautifully to loved ones who can't be home for the holidays.