Since last week’s post rivaled War and Peace in length, I thought I’d dial it back this go-round and share some quick moments from my holiday season so far:
- My mother and I decorate a gingerbread house each year with an intensely egalitarian flair. Note Santa on the roof and the icing menorah on the back. I think it would be fair to say that we manage a ratio of 2:1 for candy put on the house vs candy consumed. Which I believe shows a fair amount of restraint. Pretzel sticks with icing and some M&Ms stuck on them? Totally delicious.
- And of course a huge part of the holiday season is the endless consumption of treats at parties and gatherings. I contributed to that seasonal necessity with gingersnaps (with and sans white chocolate chips), some Biscoff Rice Krispy Treats (Biscoff = “cookie butter” — do yourself a favor and look it up), and the obligatory pile of latkes I made for a Chanukah shindig.
Unfortunately, I forgot to take pictures (working on it, I swear!) of the latkes and Krispy treats while making them, and they were scarfed down before I could think to snap a pic at the party itself.
- Another tradition I share with my mother is using baked goods as holiday gifts. When I was in school we used to make her famous chocolate chip cookies to give out to my teachers before the winter break. Unsurprisingly, as my cooking and baking have become more serious habits, my ambitions for elaborate holiday gifts have slightly outpaced my sensibility about the actual amount of time I have to spend on 30-odd care packages for coworkers and friends.
This year I went all out and tried a new technique I had never even dabbled with — homemade marshmallows. It was my first time working with gelatin and making a simple syrup, and once I got over my fear of the candy thermometer, it went very smoothly. Ultimately, I was pretty damn proud of my achievement. All those hours spent watching Top Chef taught me the value of mise en place (literally “everything in place” or laying out all your ingredients and materials ahead of time), so as long as I kept to the directions provided by the all-knowing Alton Brown, it really wasn’t that tough. The most difficult part was dealing with the stickiness when trying to cut through the giant mallow mass you’ll see below. Better yet, somehow despite all of the sugar in the recipe, I found the flavor of the homemade marshmallows really mild, and a nice complement to the rich chocolate fudge. Eating a bunch of Jet-Puffed marshmallows usually makes my teeth ache a bit, but I was perfectly happy to dutifully taste test my homebrewed batch — alone, roasted over the stove, and in some s’mores. I’m happy to report that in all scenarios, the homemade marshmallows performed exceptionally.
So far my holiday baking efforts have been very well-received, and I find myself excited to keep experimenting with new techniques. I’ve had Gesine Bullock-Prado’s Sugarbaby cookbook on my shelf for over a year now, and now that I’ve cracked the outer shell, the siren call of candy is kind of drawing me in.
Hope you’re all overindulging! ‘Tis the season to eat chocolate (falalalalah)!