FRESH BAKED CROISSANTS

Any french pastry, when warm from the oven, is well worth the effort to create it.  Seeing as croissants require a 14 hour window to produce, I had been waiting a while for the right day to dedicate. So I knew that on Saturday, after a days of balmy winter weather we finally had snow in the forecast, it was time to spend the day in the kitchen.  Yes, there was a lot of dough rolling and a giant brick of butter.  No, it was not the only thing I did that day.  But popping into the kitchen for 5 minutes every hour is not that cumbersome.  The hardest part is waiting!! But after they're baked, all fluffy and buttery and steaming ... oh boy.  The French got something very right here.

And you guessed it, half of them were filled with chocolate. Sinfully delicious.

If you're feeling bold and want to give it a go, do! I followed the recipe here.

BRIOCHE THREE WAYS

I love butter.  Well, really who doesn't.  I may not have a Paula Dean level obsession where I top every creation with a giant knob, but in my eyes few things are as delicious.  Any carbohydrate, be it pasta or a biscuit, spaetzle or pancakes, is always better topped with butter.  Now if butter on carbs is always tasty then a butter packed loaf of bread has to be a no-brainer.

Enter Brioche.

Golden brown and so rich your hands have a nice oily sheen after you've inhaled a slice (I like mine toasted with a smear of raspberry jam).  I grabbed my trusty Baking cookbook by Dorie Greenspan and pulled together the simple recipe (p.48 , stand mixer with dough hook a must).  After baking one loaf I decided to use the second half of the batter for another sinful treat, a batch of Honey Pecan Sticky Buns (p.51)!  And since our small household couldn't kill the entire loaf before it going stale ... Four-Star Chocolate Bread Pudding (p.410) came to the rescue.   The waistline may not have been happy but my butter loving stomach sure was!

THE ULTIMATE CHOCOLATE PUDDING KICKED UP A NOTCH

One of my all time favorite treats from the elementary school cafeteria was the chocolate pudding. It was a creamy chocolate delight that accompanied my chicken nuggets and soft pretzel so perfectly. It brightened my school day. Alas, my palette has changed over the years and I don't get that same joyful feeling when I see pudding. I feel it lacks flavor and depth. Quite honestly it doesn't even taste like chocolate. While it may still appeal to others, I need an alternative. I decided to create my own chocolate pudding with the flavors I love. I was inspired by the Real Simple Ultimate Chocolate Pudding and kicked it up a few notches by adding espresso and booze. What was a school favorite is now an adult indulgence.

The Ultimate Chocolate Pudding Kicked Up a Notch
{Adapted from the Ultimate Chocolate Pudding from Real Simple}

Ingredients
1/4 cup sugar
1/4 cup cornstartch
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso
Pinch of kosher salt
1/4 cup Kahlua plus 1 teaspoon
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
3 ounces semisweet chocolate, chopped
1 teaspoon pure vanilla extract

Whipped Cream
2 tablespoons Kahlua
2 teaspoons sugar
1/2 cup heavy whipping cream

Directions
Set up a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, instant espresso and salt.  Gradually whisk in the milk, Kahlua, and then the egg yolks. Cook the milk mixture over medium heat while whisking constantly until thickened to the consistency of mayonnaise (about 7 to 8 minutes). Continue to cook, whisking for 1 minute more. Remove from heat, pour the mixture through the sieve into the bowl. Add the butter and chocolate and stir until melted. Mix in the vanilla and 1 teaspoon of Kahlua.

Press a piece of plastic wrap directly on the surface of the pudding (so it doesn't form a skin) and refrigerate for at least 2 hours and up to 2 days.  When serving the pudding stir it up and add the whipped cream.

Whipped Cream: Combine sugar, Kahlua, and whipping cream. Use an electric mixer or whisk and whip until the mixture forms soft peaks. Add it to the top of the pudding and enjoy.

SAVORY MUFFINS - BUTTERMILK, CHEESE & BACON MUFFINS

When you think of a muffin, what type of muffin generally pops into your mind? Was your answer blueberry? Mine was. Well muffins aren't just for breakfast anymore. I am here to introduce you to a savory muffin. This Christmas, Meredith and I each received the cookbook Cupcakes & Muffins cookbook from our dad. This tiny book is jam packed with 100 recipes so I decided it was time to get started. My first muffin was the Buttermilk, Cheese and Bacon Muffins. What doesn't sounds good about that? This little baked delight is reminiscent of a biscuit, but so much easier. No rolling or cutting required. What makes this an extra special treat is the gooey, melted cheese in the middle. It is an unexpected element that ads depth and flavor. I would pair this muffin with a good soup, stew or even on its own.

Buttermilk, Cheese & Bacon Muffins
{Courtesy of Cupcakes & Muffins}

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 cup grated parmesan
1/2 chopped cooked bacon
4 tsp snipped chives
2/3 cup buttermilk
1 stick butter, melted
1 egg, lightly beaten
4 oz, camembert, cut into 12 pieces

Makes 12 Servings

Preheat oven to 350 degrees. Lightly grease a muffin pan. Sift flour & baking powder into a large mixing bowl. Stir in parmesan, bacon and chives. Make a well in the center of dry ingredients. Combine buttermilk, butter and egg. Stir into dry ingredients until just combined. Spoon into each muffin cup until each cup is 1/3 full. Add a piece of the camembert to each muffin and top evenly with remaining mix. Bake for 25 to 30 minutes, until the center of the muffin springs back when pressed. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or reheat gently before serving.

A NIGHT AT THE OPERA

Jessica and I checked another item off our bucket list last night; we went to see Madame Butterfly at The Metropolitan Opera.  A good helping of culture is always important for a well-rounded individual and we had a healthy portion.

If you have ever been to The Metropolitan Opera House in New York you know just how stunning the interior is.  Seeing as the one photo I snapped with my phone was nearly wrestled out of my hands by a reprimanding usher, I can only attempt to do it justice with words.  All of the light fixtures are crystal. And I'm not only talking about the gigantic atomic-like bursts of rainbow and gold that masquerade as chandeliers, even the tiny little sconces that line the aisles are festooned with Swarovski.  Four tiers of crimson and gold balconies command respect, and the clientele give it.  The almost pitch black theater was silent, not that it needed to be considering the singers had some serious pipes.  Even us in the quasi-cheap seats didn't miss an Italian syllable (God bless the donor who made possible the tiny screen that offered up english subtitles).  The only negative about the venue was not the opera house's fault, but Jessica's curse.  We sat behind the disrespectful young lovebirds while the average theater goer was a conscientious mid-50.  Jessica's curse is like many others. My mother has the tendency to be mistaken for a saleswoman.  My friend Alex has complete strangers share their life stories at the most inopportune times.  And my sister attracts rude patrons.  As she so eloquently put it after the second intermission, "Maybe he'll stop mouthing her neck and watch the final act."    

The opera itself was an "experience". We've seen many a Broadway musical but an opera is a whole other beast.  Every emotion is dialed up to 10 and the minimalistic scenery accentuated to the drama. The entire stage was sloped so that downstage was a horizontal window opening to an ambiguous horizon, glowing with a coordinating color to match the scene's mood or time of day.  Almost like chromotherepy for a crowd.  The rice paper screens that slid across stage were positioned to give the illusion of an interior without the distraction of a confining structure. The black clothed and veiled chorus carried lanterns and paper birds to create a beautiful ballet of movement and light.  Rose petals fell from the 4 story stage ceiling and were illuminated by a magenta glow.  One thing I did discover was that my college lighting design professor was correct, I can no longer watch a production without analyzing the color and direction of the lighting.  

The performance was beautiful, the story moving and the evening enlightening.  Only after the final curtain did we realize Miss Saigon was based on Puccini's opera.  

Now to check another item off the list!  

HOLIDAY TREATS - EGGNOG BREAKFAST CRUMBLE CRUNCH CAKE

Every year I like to make little goodies for all to enjoy. Last year I went all out and made Glogg, Cranberry Vodka, Spiced Nuts, and an assortment of goodies (ginger cookies, the famous raspberry bars, chocolate/espresso cookie, and peppermint bark). This year my feet were dragging and I wasn't very inspired. I finally found some time to catch up on the blogs I follow and I was inspired! I found so many great treats to try but the standout was an Eggnog Breakfast Crumble Cake. Don't let the word breakfast fool you. This treat is good all day long. This crumble cake is moist, sweet, and is great with a hot cup of coffee. Perfect for the holidays!

Eggnog Breakfast Crumble Crunch Cake

Recipe From:  
how Sweet it is 

This Years Holiday Treats

HOMEMADE BEER... HOW REFRESHING!

IT'S A SUCCESS! Matt being the beer lover that he is decided to take his dad's old beer making equipment and put it to good use. I cheer with excitement because Matt's first attempt at making beer ended up all over the basement floor about 2 years ago (my gift to him). Needless to say we were both unhappy. His Brother and Sister-In-Law very nicely gave him a second chance by giving him the ingredients to create his brew again last Christmas.  It only took him about a year to muster up the courage and do it again. Alas, a Success! It is a refreshing Belgian White summer beer (I know wrong season) and the best part is it tastes like beer! Now that he is 1-1, he is looking to improve his record. I am sure we will be seeing more from this lad shortly! I see Brown Ales and Porters in the near future.

 Images:
1. The Black Ant Belgian White requires a spice potion of ground coriander and dried orange peel steeped in vodka.  This sits in a fashionable mason jar until it's pitched in at bottling time.
2. Flaked oats are placed inside cheese cloth (or muslin bags if you've got them) and boiled in water to begin the cooking process.
3. The fermented brew after several weeks isn't much to look at; but, once the barrel is opened, the aroma of wheat and hops fills the air.
4. Siphon the desirable liquids from the fermenting bucket into a secondary bucket fashioned with a spigot for an easy bottling process.  Strain through a sieve to rid the superfluous solids created during the fermenting process.
5. The second bucket assures that no unwanted dregs will be lurking within the individual bottles.
6. Using a coffee filter and small funnel, add the liquid portion of the spice potion and the priming sugar to the bucket.
7. Crouch down, and pour each beer one by one with a big smile on your face!